Chicken With Tasso Recipes

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

Steps:

• Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

Steps:

• Combine the seasoning mix ingredients in small bowl and set aside.
• Melt the butter in a 2-quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350° oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves Let sit 5 minutes before serving.
• To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Steps:

• For the Seasoning Mix: Combine the seasoning mix ingredients in a small bowl.
• For the Chicken with Tasso: Sprinkle the chicken pieces with 2 tablespoons of the seasoning mix and rub well with your hands. In a heavy 4-quart pot, preferably nonstick, heat the olive oil over high heat until it begins to smoke, about 3 to 4 minutes. Add the chicken, in batches if necessary, skin sides down first, and large pieces first, and cook until the skin is brown, about 4 minutes. Turn the pieces over and cook just until the other sides are brown but the chicken is not cooked through, about 4 minutes. Remove the chicken from the pot and set aside. To the same pot add the onions, celery, peppers and all the tasso. Stir well and scrape the bottom of the pot loosen the brown bits left from the chicken. Continue to cook, stirring frequently, for 3 minutes-the colors are so bright they're almost glowing-then add the remaining seasoning mix and the garlic. Stir well, then cover and cook for 5 minutes. Uncover and stir well, you'll see that the vegetables are beginning to brown and stick slightly. Scrape the bottom of the pot to loosen any sticking material, then re-cover and cook for 4 minutes. At this point the vegetables are medium brown and may be sticking hard, so add 1/2 cup of stock and deglaze the pot by scraping to loosen all the material on the bottom. Add the flour and stir until the white is no longer visible, adding a little more stock if necessary to help absorb the flour. Scrape the bottom of the pot one more time, then cover and let the mixture cook for 3 minutes. Warning: do not do this if your pot does not have a good thick bottom. A thin pot will heat too quickly and your mixture will definitely burn, so reduce the heat and watch closely to be sure that the food doesn't burn. Your cooking time may have to be a little longer to make up for using less heat. But if you do have a good heavy bottomed pot, you'll discover that flour moistened with the juices from the vegetables and tasso creates a wonderful flavor when it is allowed to brown in this way. Uncover, add the remaining 2 1/2 cups of stock, and scrape the bottom of the pot well. Bring to a boil, return the chicken and any accumulated juices to the pot, and return the liquid just to a boil. At this time, the broth is reminiscent of gumbo, but very salty from the seasonings. Reduce the heat to medium, recover and cook, stirring and scraping the pot occasionally, until the chicken is fully cooked, about 25 minutes. Serve over rice.

Steps:

• Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
• Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
• Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
• Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
• Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
• Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes

Steps:

• In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes. Add the chicken and sprinkle over the Creole seasoning. (If using tasso, go easy on the spice, otherwise it may be too hot.) Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes. Remove the meat to a plate.
• Add the onion, celery, and bell pepper to the residual oil in the skillet. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and chicken stock and bring to a boil. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40 to 45 minutes. Remove from the oven to a rack to cool slightly. Taste and adjust for seasoning with salt and pepper. Serve immediately.