Thursday, January 04, 2007

Opelousas Baked Chicken-Microwave Recipe

Opelousas Baked Chicken-Microwave Recipe

4 chicken fryer halves
1 Tablespoon Tony's Creole Seasoning
1 cup leftover chicken
fat or oil
1 cup water
2 tablespoons Paprika
1 teaspoon chili powder

Season chicken generously with Tony's Creole Seasoning, or salt and pepper.
Rub well on each side. Place fryer halves in 8 x 12 glass baking dish. Cover with mixture of oil and water. Sprinkle with paprika and chili powder. Cover with wax paper.

Micowave on HIGH for 10 minutes. Baste. Cover with wax paper.

Microwave on 50% power for 45 to 50 minutes, basting every 10 minutes, or until chicken is done. Let stand, covered 5 minutes before serving.

NOTE:
* This is a very famous Opelousas dish. The secret is in the seasoning and the long slow basting process.

* It is served with rice dressing, petit pois, candied yams, green salad, French bread, and black coffee demi-tasse.

Cooking Time: 55 minutes
Utensils: 8 x 12 Glass Baking Dish
Yield: 4 Servings

Opelousas Baked Chicken Recipe Source: Tony Chachere's MICRO-WAVE Cajun Country Cookbook.

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