When I first saw this recipe, I really liked the presentation. However; I knew I could not cook it up for my family as written. The recipe was made with sliced Okra. My guys do not eat Okra. However; we have a garden full of beautiful, deep green Jalapeno Peppers. You could make yours as originally written, using Okra. Or for just a little extra kick, use Jalapenos instead.
Those of you who have been with me for a while (and I thank you from the bottom of my heart!), know that I like to play around with recipes. The original recipe called for drumsticks rather than quarters, and was served with whole-grain pasta instead of steamed rice. I will admit, if I had a package of legs in the freezer, I might have used them. However; chicken quarters had been on sale and there were several packages on ice just waiting for the right recipe. As for pastas, I had a few million pounds of Costco Spaghetti in the pantry (darn those big box stores) and rice. I really liked the idea of rice more so than Spaghetti. I might have shopped for drumsticks and linguine if not for one small consideration – timing. The Louisiana Chicken hit my meal planner just ahead of our Pacific Northwest adventure. I don’t know about you, but we try to rid the house of food leading up to a stretch away from home.
In any case, this was delicious! While you might think it was spicy, it really wasn’t overly so. The rice mixed with the chicken was a nice combination. I hope you give it a try, and let me know what you think.
Louisiana Chicken Quarters with Steamed Rice
2 cups Steamed Rice
Nonstick cooking spray
4 Chicken Quarters, split
6 Fresh Jalapeno Peppers, sliced
1 (14 oz) can Stewed Tomatoes
1 teaspoon dried thyme, ground
1 1/2 tablespoons Louisiana Hot Sauce, divided
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
3/4 cup Chicken Broth
Cook rice according to steamer directions. Keep warm until ready to serve.
As the rice is steaming, split chicken quarters into 8 pieces of dark meat. Set aside.
Lightly coat a large non-stick skillet with cooking spray. Heat over medium-high heat until hot.
Brown chicken on all sides, turning as needed, for about 6 minutes.
While the chicken is browning, slice jalapeno peppers, leaving the seeds with the slices for added heat. Set aside until ready to use.
Once the chicken has browned, top with stewed tomatoes, half of the sliced peppers, the thyme, and 1 tablespoon of hot sauce. Season with salt and pepper.
Bring mixture to a boil over medium-high heat. Cover; reduce heat and let simmer for 30 minutes or until chicken is no longer pink in the center.
Meanwhile, heat oven to warm to hold chicken while the sauce is finished.
Remove cover, pull chicken from the skillet and arrange on a platter. Hold is a warm oven.
Add chicken broth to the skillet. Bring to a boil. Taste sauce, add remaining hot sauce if desired. Spoon sauce over the chicken. Sprinkle with remaining jalapeno slices.
Serve with steamed rice and enjoy.