Palmetto Chicken
Recipe: #19975
July 06, 2015
Categories: Chicken, Cajun, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"The ingredients are reminiscent of gumbo, but this is a knife-and-fork meal. Serve with rice or a good, crusty bread. Adapted from Paul Prudhomme's Louisiana Tastes. If you can't get andouille, any good-quality smoked sausage can be substituted."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (538.6 g)
- Calories 628.7
- Total Fat - 30.8 g
- Saturated Fat - 8.4 g
- Cholesterol - 866.4 mg
- Sodium - 1815.4 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 3.7 g
- Sugars - 3.2 g
- Protein - 70.6 g
- Calcium - 108.8 mg
- Iron - 10.2 mg
- Vitamin C - 39.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
Step 2
Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
Step 3
In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
Step 4
Add chicken, skin side down, and cook until browned, about 4 minutes.
Step 5
Turn chicken over and brown on other side, about 4 minutes.
Step 6
Remove chicken from pot and set aside.
Step 7
Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
Step 8
Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
Step 9
Add andouille and okra and cook, stirring frequently, for 4 minutes.
Step 10
Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
Step 11
Add stock and scrape pan well.
Step 12
Return chicken and juices to pot, and bring just to a boil.
Step 13
Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.
Tips
No special items needed.
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