1001 Recipe

Chicken étouffée

0 min
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16 ingredients
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Chicken étouffée

Chicken Etouffée is a traditional dish originating from the state of Louisiana in the United States, representing a unique blend of French and Creole culinary influences. Its name comes from the French term "étouffer," which means "to smother" or "to drown," referring to the technique of cooking the ingredients slowly in a thick and rich sauce. This dish is very popular in the Cajun and Creole cuisine of Louisiana and is characterized by its deep and comforting flavor.

In other Latin American countries, although it is not a traditional dish, it can be found in similar preparations that combine chicken with thick sauces and are served with rice, such as "pollo guisado" or "pollo en salsa." However, Etouffée maintains its uniqueness due to the particular blend of spices and cooking techniques that distinguish it. Its versatility allows it to be adapted with locally available ingredients, always maintaining that intense and homestyle flavor that defines it.

How to prepare Chicken Etouffée

Start by greasing a large skillet with PAM. Place it over medium heat until it is hot.

Add the onion, green bell pepper, sweet red bell pepper, celery, and garlic; sauté until the vegetables are tender.

Remove the vegetables from the skillet and set them aside.

Place the margarine and flour in the same skillet. Cook over low heat for 5 minutes, stirring constantly, until the mixture is the color of a copper coin.

Return the vegetables to the skillet and add the cooked chicken along with the water, chicken bouillon powder, whole dried thyme, salt, red pepper, and hot sauce.

Simmer for 2 minutes or until it is completely heated through.

Serve the Chicken Etouffée over hot cooked rice and, finally, sprinkle with fresh parsley to give it a fresh and colorful touch.

Etouffée de pollo

Ingredients (16)

  • Onion
  • Green Bell Pepper
  • Red Bell Pepper
  • Celery
  • Garlic
  • Margarine
  • Flour
  • Cooked Chicken
  • Water
  • Chicken Bouillon Powder
  • Dried Whole Thyme
  • Salt
  • Cayenne Pepper
  • Hot Sauce
  • Rice
  • Fresh Parsley

Instructions (15 steps)

  1. 1 Coat a large skillet with PAM
  2. 2 Place over medium heat until hot
  3. 3 Add the onion and other vegetables
  4. 4 sauté until tender
  5. 5 Remove from the skillet
  6. 6 set aside
  7. 7 Place the margarine and flour in the skillet
  8. 8 Cook over low heat for 5 minutes
  9. 9 stirring constantly
  10. 10 until the mixture is the color of a copper coin
  11. 11 Return the vegetables to the skillet
  12. 12 Add the chicken and other ingredients except the rice and parsley
  13. 13 Simmer for 2 minutes or until completely heated through
  14. 14 Serve over hot cooked rice
  15. 15 Sprinkle with parsley

Nutritional Information

Calories: 309 kcal
Protein: 0g
Carbohydrates: 8g
Fat: 10g
Azúcar: 0g
Sodio: 34mg

Categoría

Platos Principales

Etiquetas

15 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation North American Healthy Poultry American Cajun Southern United States Chicken Stove Top Dietary Low Sodium Low In Something Meat Equipment