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Opelousas Baked ChickenMain Dishes & Casseroles
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Submitted by Marie M
on Thursday, April 17, 2003
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| Makes: | 6 - 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 3 hours, 0 minutes |
| Ready In: | 3 hours, 30 minutes |
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This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!! |
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| Ingredients |
| 4 fryer halves |
Tony Chachere’s Creole Seasoning™ |
| 1 cup oil |
1 cup water |
| 1 small can paprika |
1 tbsp chili powder |
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| | | Directions | Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
Recommended Sides:
Serve with Cajun rice dressing, petit pois, candied yams, a green salad & French bread.
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