This is a good recipe for when whole chickens or thighs go on sale:
- 2-3 lb (900g – 1.4 kg) of chicken peices
- 2 bay leaves, whole
- 1 can corn kernels, drained (or 1c frozen)
- 1 can sweet peas, drained (or 1c frozen)
- 1 can diced tomatoes (approx 15 oz)
- 1 c rice (white would work best for this recipe)
- 1 Tbs creole spices (see the recipe »)
- hot sauce to taste (1 tsp is a good start – this is a spicy dish)
- ½ c each: flour and butter (for a roux: see our how to »)
- optional (smoked sausage or shrimp)
- Clean chicken and add it to a dutch oven (aka a big soup pot). Add 3c water and bay leaves, bring to a boil and reduce heat to simmer about 30 min (or until chicken is no longer pink).
- Remove chicken and skim any fat from the liquid. Remove the bay leaves. Cut up chicken, discarding skin and bones and add back to the pot.
- Start the roux. Add in ¼ tsp oregano when thickened.
- Stir in vegetables, sausage if you’re adding it, spices, rice and hot sauce. Bring to a boil and reduce heat to simmer about 25 minutes (more if you use brown rice). If you’re adding shrimp, toss it in at the end and cook about 5 minutes, or until they are pink.
- Stir in the roux to thicken.
While you’re cooking the chicken, try tossing in some celery, onion or carrots to give the broth more flavour. Also, instead of canned corn & peas, there’s a frozen mix with carrots and you can add about 2-3 cups. Should serve 8.