I am reading a couple of mystery books all playing in the Bayous south of New Orleans. Every couple of pages the chicken dish is mentioned. Brought to mourners and sick people and eaten as comfort food.
I checked a couple of different recipes online. This one is based on a Pillsbury Kitchen recipe from 2010 with my own variations.
One thing is interesting. Usually in the deep South a combination of 3 veggies is used as a base to most dishes. The Holy Trinity of cooking there: onions, green bell pepper and celerey. Here is celery missing.
Recipe for a 40x25 cm baking dish:
5 chicken thights wuth skin and bone
1 green bell pepper
2 red onions
2 spring onions
1 banana shallot
5 cloves of garlic
Dash if oil
1 red chili
5 slices of bacon
1 1/4 cup longgrain rice
750 ml chicken stock
3 tbsp Worchester sauce
Several drops of Tabasco
1/2 cup flour
1 cup black eyed peas (beans)
Cayenne pepper
Smoked paprika
Salt and pepper
Herbes d 'Provence
Oregano
Masala
First step:
Peel and chop onions and garlic
Clean bell pepper and cut into bite size pieces
Chop chili
Cut bacon into 1 inch strips. In a little oil fry it all off for a couple of minutes.
Reduce the heat, season and add 50 ml chicken stock and 1 tbsp Worchester sauce and put a lid on and cook for 15 min.
Second step:
Use a large freezer bag and add flour and a good amount of spices to it.
Drop the chicken pieces in and coat them well.
Mix veggies, beans and rice in the baking dish and pour stock on top.
Set the chicken pieces in the pan
Cover with aluminium foil and stick it in the oven at 180C for 45 min.
Take off the foil and let it cook 20 more min intil the juices of the chicken run clear.
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