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Category: Recipes
Prep Time: Cook Time: Total Time:
Serves 6-8
1 tsp or to taste Spice Hunter Jambalaya Seasoning
1 tsp dry ground sage
1/4 cup chopped cilantrillo
1 tsp ground oregano
1 tsp dry parsley
1 tbsp Worcestershire sauce
1 tbsp sugar
sliced green and red bell peppers
1 onion sliced
4 garlic cloves thinly sliced or chopped
2 tb Raspberry vinegar
1/4 cup golden raisins
salt and pepper to taste
6 whole chicken breasts sliced as for fajitas
2 carrots, peeled, julienned and finely chopped
1/2 lb sliced mushrooms
olive oil to taste
1/2 cup dry sherry (I use Dry Sack)
2 Idaho potatoes, peeled and sliced (optional)
In a big heavy skillet, add olive oil. Add the sliced green and red
pimentos, onion and wine. Add the sliced chicken breasts, the
seasonings, including the jambalaya seasoning, Worcestershire, and
some sugar. Add the garlic, cilantrillo, parsley, sage, oregano,
mushrooms (sliced), raspberry vinegar, raisins, carrots and the
potatoes.
Cook covered in Low for at least 1 hour until the chicken is very
tender and the sauce has consistency, flavor and a delightful aroma.
Serve over white rice and with the salad.
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Chicken Breasts New Orleans-Style
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Category: Recipes
Prep Time: Cook Time: Total Time:
Serves 6-8
1 tsp or to taste Spice Hunter Jambalaya Seasoning
1 tsp dry ground sage
1/4 cup chopped cilantrillo
1 tsp ground oregano
1 tsp dry parsley
1 tbsp Worcestershire sauce
1 tbsp sugar
sliced green and red bell peppers
1 onion sliced
4 garlic cloves thinly sliced or chopped
2 tb Raspberry vinegar
1/4 cup golden raisins
salt and pepper to taste
6 whole chicken breasts sliced as for fajitas
2 carrots, peeled, julienned and finely chopped
1/2 lb sliced mushrooms
olive oil to taste
1/2 cup dry sherry (I use Dry Sack)
2 Idaho potatoes, peeled and sliced (optional)
In a big heavy skillet, add olive oil. Add the sliced green and red
pimentos, onion and wine. Add the sliced chicken breasts, the
seasonings, including the jambalaya seasoning, Worcestershire, and
some sugar. Add the garlic, cilantrillo, parsley, sage, oregano,
mushrooms (sliced), raspberry vinegar, raisins, carrots and the
potatoes.
Cook covered in Low for at least 1 hour until the chicken is very
tender and the sauce has consistency, flavor and a delightful aroma.
Serve over white rice and with the salad.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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