Curried Creole Chicken Black Beans A Winner Recipes

Steps:

• Sprinkle the chicken pieces with the curry powder and the turmeric. In a large skillet, add the knob of butter and start frying the onion, leek & garlic till golden.
• Add the chicken pieces, brown them on all sides, add 1 tbsp of flour, stir then add half the chicken stock.
• Mix well, add the bouquet garni, the coconut, the other tbsp of flour and the rest of the chicken stock.
• Add the lime juice, the chilies and cover, simmering for 45 minutes over medium to low heat.
• When it's almost cooked, add the black beans, whip the sour cream into it, salt & pepper. Serve with Creole rice.

Steps:

• In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Steps:

• Season chicken thighs with Creole seasoning.
• Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Steps:

• Preheat oven to 450°F or grill to medium-high.
• Lay out 4 sheets of non-stick aluminum foil, shiny side down. Each sheet should measure 12x18 inches.
• Center one quarter of chicken breast tenders on each sheet of foil.
• Combine tomatoes, beans, Creole seasoning and vinegar; spoon over chicken.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 18 to 20 minutes on a cookie sheet in oven grill 10 to 12 minutes in covered grill.
• Sprinkle with green onions before serving.
• SERVING SUGGESTION: Serve over hot cooked rice or couscous.