One Pan Chicken and Rice with Chilau Foods - THIS is the BEST
One Pan Chicken and Rice with Chilau Foods - THIS is the BEST - Hey folks! Need an easy and delicious one pan meal? This right here is it! This delicious Chicken and Rice recipe is the perfect dinner recipe you can make any time! Check out the link below and grab yourself a welcome kit with some of Chilau Food favorites!
Level of Difficulty: 1/5
Chilau Foods Welcome Kit-
Chilau Garlic Pepper Seasoning-
Chilau Southern Red Rice-
Ingredients:
2-3 lbs Boneless Skinless Chicken Thighs (or Chicken Breast)
2 cups Chilau Southern Red Rice - link above
4 cups Chicken Broth
Chilau Garlic Pepper Seasoning - link above
@SpicyCEO @chilaufoods
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Lobster Ramen Recipe using Chilau Foods Flavor Base
Below is the link to order the flavor base
Full recipe is on my Pinterest and IG
How to make amazing salmon patties - old school southern recipe
How do you make amazing salmon patties? This video will teach you step-by-step how to make the best salmon patties that are crispy on the outside and tender and flavorful on the inside. You can use this recipe for any type of fish, or even chicken if you prefer. I also have a great recipe for crab cakes as well!
Get the Chilau Welcome Kit and try this recipe!
Pan used, 12 non-stick Fry Pan
INGREDIENTS:
- 1 lb salmon meat - canned
- 1 1/2 cup panko bread crumbs
- 1/4 cup minced parsley,
- 1/2 cup mayo
- 1 large egg
- 1/4 cup Chilau Original flavor base
- 2 tablespoon butter
- 1 tsp Chilau Garlic Pepper
- 2 Tsp Lemon Juice
-
Remoulade Sauce
- 1 Cup Mayo
- 1/2 Cup Chilau Flavor Base (Use Boil Bomb for more heat)
- 1/4 Cup Yellow Mustard
- 1 Tsp Prepared Horseradish
PREPARATION
1: Drain the salmon from can and set aside.
2: In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
3: Add the salmon, bread crumbs and parsley and mix gently until well combined.
4: Shape the into 6 cakes about 1 inch thick.
5: Cover with plastic wrap and refrigerate for 1 to 3 hours.
6: In a nonstick skillet or cast iron pan, heat cooking oil, just enough to cover bottom of pan to 320 degrees.
7: Cook patties until the edges reach golden brown then Flip the cakes and repeat.
Serve as is with the option to create a slider or along side some creamy grits.
Amazing Brown Stew Chicken: 30 Minute Recipe for Beginners: The only recipe you will need
Learn how to make this amazing Brown Stew Chicken in 30 minutes with the flair of Red Jerk Fusion which is a mashup of Jamaican Jerk flavors and Moroccan Ras El Hanout for an amazing fusion taste. Brown Stew Chicken is a famous dish from Jamaica and I’ve made it my own with the help of Red Jerk Fusion. This recipe is easy to make, quick, and perfect for beginners. It will become your go-to comfort food! Check out this video for all of the details on how to make an easy Brown Stew Chicken!
Get Red Jerk Fusion and try this recipe! Available on Amazon!
Pan used, 12 non-stick Fry Pan
Ingredients:
INGREDIENTS
- 7 Boneless Chicken thighs (1 Pack)
- 1 Medium Onion diced
- 6 Sweet Pepper (2 Orange, 2 Red, 2 Yellow)
- 1/2 Stick Butter
- 1/3 Cup Flour
- 2 Cup Water or Chicken Stock
- 1/4 Cup Red Jerk Fusion Paste (1 TBSP for less heat)
- Red Jerk Fusion Rub
- Salt to Taste
PREPARATION
1: Seasoned chicken on both sides with a heavy coat of Red Jerk Fusion Rub
2: Over medium-high melt a half stick of butter , cook the chicken for 5 minutes on each side or until a nice crust forms
3: Remove chicken from the pan and store in a large bowl
4: Add flour to the butter and drippings in the pan and stir until smooth.
5: Once the flour and butter start to get bubbly add peppers and onions, and saute until the onions are clear and peppers tender
6: Keep the heat on Medium-High, add water to the pan followed by Red Jerk Fusion Paste, and simmer and stir
STOP HERE ***Taste the base and add salt to taste***
7: Simmer 5 minutes on medium heat to allow the flavors to develop. Adjust liquid for desired thickness of the gravy
8: Add the chicken back to the pan including the drippings in the bowl, cover, and simmer for 15 min, or until the chicken reaches 165 with a probe thermometer.
Serve with rice and a side of cabbage or choice of vegetables and enjoy!
How to cook an Italian style Blue Claw Crab Sauce Recipe
*Scroll down for Recipe*This is a great dish and easy to follow. Please visit my Facebook page for recipe. Cooking with the Kingfish.
Blue Claw Crab Sauce
1 dozen blue claw crabs cleaned
28 oz can crushed tomatoes
14.5 oz can diced tomatoes
2 Tablespoons olive oil
3 cloves garlic sliced
¼ cup chopped fresh parsley
Salt and pepper to taste
16 oz. pasta traditionally spaghetti but I change it up sometimes
Directions
Boil pasta at the appropriate time according to directions on package for Al Dente. In a large pot add olive oil and sauté garlic for about a minute (do not brown). Add crabs, parsley and cover for 5 minutes on medium heat. Then add tomatoes and stir. Cover for about 30 minutes on low heat. Remove crabs, set aside covered. Then taste sauce for salt and pepper needed. Cook uncovered for 5 minutes more. Add cooked pasta and serve. Enjoy!!! #christmaseve #cookingwiththekingfish #crabsauce
Shrimp and Sausage Étoufée: Easy recipe for beginners in 30 minutes
If you’re looking for a quick and easy étouffée recipe using Chilau Flavor base, then this beginner-friendly Shrimp and Sausage Étoufée recipe is just the thing! This dish is perfect for serving to guests or for family meals. This recipe takes about 30 minutes from start to finish using your choice of proteins, veggies, and starches to create your own signature dish. This time around I chose Shrimp and Sausage, but crawfish, chicken, crab, and other proteins are great options to Put Your Spin On it!
Get our Chilau on Amazon and try this recipe!
Pan used, 12 non-stick Fry Pan
Pasta: Three Cheese Tortellini
INGREDIENTS
- 2 lbs Shrimp
- 1 lb Smoked Sausage links (Sliced)
- 1 Stick Butter
- 1 Cup Water or Chicken Stock
- 3/4 Cup Chilau Flavor Base (Original, Citrus or Gumbo)
- 3/4 Cup Heavy Cream
- 1/4 Cup Flour
- 1/2 Cup Chopped Green Bell Pepper
- 1/2 Cup Chopped Red Bell Pepper
- 1/2 Cup Chopped Onion
- 1 Tsp Lemon Juice
- Salt to Taste
Shrimp Seasoned with Chilau Original Seasoning
PREPARATION
1: Add shrimp in bowl and season with Chilau Original Seasoning and Salt to your preference. Toss/stir to evenly coat.
2: Over medium-high heat sauté shrimp in half stick of butter until pink, remove from pan by pouring into bowl or dish including drippings.
3: Saute sausage until edges are crispy and remove from pan by adding to the dish holding the shrimp.
4: Use the other half of the butter to make a light roux. Saute butter until it starts to bubble then add flour stirring constantly. Stir for about 5 minutes over medium-high heat until the roux becomes smooth.
5: Add bell peppers and onions to the roux and saute until the onions are clear and peppers tender
6: Keep the heat on Medium-High, add water to the pan followed by Chilau Flavor Base, Heavy Cream, and lemon juice. Bring to a boil and stir
STOP HERE ***Taste the base and add salt to taste***
7: Simmer 10 minutes on medium heat to allow the flavors to develop
8: Pour the Shrimp and Sausage back into the pan and fold into sauce.
Simmer for 5 minutes on low heat then remove from heat.
Top with fresh chopped parsley.
Serve over the choice of Pasta or rice