As you probably read in my previous post, Orange Habanero Pork Carnitas Flatbread, I am in the 2014 Saucy Mama Recipe Contest, and after making two delicious entry options I can’t decide what to submit! This is recipe concept #2, so after checking it out, leave a comment, write on my Facebook Page, or Tweet me with your preferred appetizer recipe!
These Jamaican Jerk Chicken Quesadillas have an amazing sweet tang, brought about by the Saucy Mama Jamaican Jerk Wing Sauce. As you can see I chose to fill my quesadillas with a lot of extra vegetables and flavor, and you can easily substitute more seasonal vegetables like summer squash, or even a different cheese if you so desire.
Remember to let me know which recipe concept you like better so I can submit my idea to the competition by May 14th! Continue reading “Jamaican Jerk Chicken Quesadillas – Saucy Mama Competition”
My family hails from some pretty southern roots in Louisiana and Alabama and I have fortunate enough to have this recipe passed to me from my parents. They do say that a true southern woman can make a proper roux, and I think it is essential in recipes like gumbo. It will take some extra time and love but make sure the flour and oil (or butter if you prefer) really darken up. The file powder at the end isn’t always easy to find. Penzy Spices in Carytown has it, as does William Sonoma.
- 1 pound Andouille or Polish Kielbasi sausage cut into bite size pieces
- 1 ¾ pounds boneless chicken breast (three breasts) cut into bite size pieces
- 2 green pepper, chopped
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 4 green onion tops chopped
- 3 tablespoons minced flat leaf parsley
- 6 cloves of garlic finely chopped
- 1 ½ teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 11/2 teaspoon dried thyme
- 3 whole bay leaves crushed
- 2 tablespoons Creole spice (if you choose to prepare your own – i like Emril’s suggestion)
- ¾ cup vegetable oil
- ¾ cup flour
- 4 (14 ounce) cans of chicken broth
- 3 tablespoons file powder
- Assemble all ingredients.
- Toss the chicken with Creole spice and sauté in oil until done.
- Remove from pan and set aside.
- Make the roux in a heavy pot by gradually adding the flour to oil over low heat stirring constantly until dark brown in color.
- Add the green pepper, onions and celery and cook until tender.
- Add green onions, parsley, and garlic and cook a minute.
- Add spices and cook another minute.
- Add the sausage and chicken then the chicken broth until desired thickness is achieved.
- Bring to a boil and then simmer over low heat one hour.
- Add water, if needed, to achieve right consistency. Re-season.
- Remove from heat and stir in file powder.
Foodie Suggestion: :D Serve over rice with good French bread.
These chicken tenders get 4 stars because I found them to be a bit bland, although very tender. Next time I would dress them up with a better breadcrumb coating before frying.
Summary: Try these chicken tenders for a very moist variation of your favorite fried comfort food.
- 3/4 cup buttermilk
- 3/4 teaspoon Tabasco sauce
- 1 1/3 pounds chicken tenders
- 3/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 2 eggs
- 2 cups bread crumbs
- 3/4 cup vegetable oil
- Mix buttermilk and tabasco/red pepper flakes in a resealable plastic bag with chicken tenders and marinate up to one full day or at least an hour.
- When you are ready to begin cooking preheat oven to 225°F.
- In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line the dishes up to make coating tenders easier
- Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.
- Line a baking sheet with wax paper.
- In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.
* Leaving the tenders to marinate longer is a must to really have the buttermilk flavor soak in
* The bread crumbs you choose to use are very important for the taste and consistency of you chicken tenders – I used a mixture of butter bread, wheat bread, garlic powder, salt and pepper and wasn’t entirely happy with my choice, I would use a different or
* Instead of tabasco sauce you can use something less powerful like red pepper flakes if you are concerned about heat.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dinner
This recipe is missing a little kick and can be more on the bland side, I recommend adding some garlic and onion powder to taste and then as indicated in the variations serving with a sauce: marinara, salsa, or other.
- 4oz italian sausage or other
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped celery
- 1/4 cup dry white wine
- 2 slices toasted sourdough bread toasted without crust
- 1 garlic clove, halved
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup chicken broth
- Crumble sausage and saute over medium heat with onion, garlic and celery until sausage is cooked and vegetables brown.
- Add wine and let the liquid absorb.
- Crumble bread and add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper, let mixture simmer for about 5 minutes stirring occasionally
- Pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides.
- Fold remaining half of each chicken breast over stuffing, and secure with toothpicks. Sprinkle chicken with remaining 1/4 teaspoon salt. (this would be a good place to add the extra seasoning I discussed)
- Bring skillet to high heat and coat with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add the chicken broth, scraping pan to loosen browned bits.
- Cover, reduce heat, and simmer for 5 minutes or until chicken is done.
- Remove the wooden picks; slice breasts in half. Serve immediately.
*It is easiest to stuff the chicken using toothpicks or other small items that can be heated.
*To kick up this recipe adding a sauce might do the trick, maybe putting salsa, or a good marinara with the chicken.