Serves 6 People
YouTube instructional video is at the bottom.
What you’ll need
5 pounds chicken
Jasmine rice
2 pounds Green beans
Salted butter
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s Vegetable magic
Onion powder
Garlic powder
Ground Turmeric
1 large yellow onion
Green onion
Green and Red Bell peppers (1 each)
Garlic
Dried oregano
Dried Thyme
Bay leaves
Tools you’ll need
9 by 12 inch metal or glass pan
Mesh strainer
Food processor
Pastry brush
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, Green onion ends (Scallions), 1/2 of the Green and Red Bell peppers, 5 cloves garlic until minced. Rinse Red and green bell peppers before chopping.
Green beans
Step 2- Add Green onions into a strainer and rinse with cold water. Set aside until ready to be cooked. If you are cooking them at a later time place into an air tight container and place into fridge.
Chicken
Step 3- Add chicken pieces into a separate strainer and rinse with cold water. Pat chicken dry with napkins and trim off any excessive fat etc from the chicken using a knife. Separate the chicken 3 pounds into one bowl for the baked chicken and 2 pounds into a separate bowl for the chicken stock/broth.
Making the Onion garlic marinade seasoning (For oven baked chicken)
Step 4- Add 1/3 cup chopped yellow onion, 1 or 2 tablespoons scallions (Green onion ends), 1 tablespoon chopped garlic, 1 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning 1/8 teaspoon black pepper and 1 tablespoon melted salted butter into a food processor. Blend for 1 to 2 minutes.
Seasoning and marinating the chicken (For oven baked chicken)
Step 5- Add Onion garlic marinade, 1/2 teaspoon Tony chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s poultry magic and 1/8 teaspoon black pepper into bowl with 3 pounds chicken. Coat seasonings onto chicken using your hands. Cover with lid and place into fridge for 4 hours or overnight.
Baking the chicken (Oven baked chicken)
Preheat oven to 350 degrees
Step 6- Lightly butter the bottom of your baking pan. Place chicken pieces into baking pan. Add the onion and garlic marinade left over in the bowl on to the chicken as well. Lightly sprinkle Tony Chachere’s creole seasoning, Chef Paul’s poultry magic, Dried oregano, and dried thyme onto both sides of chicken. Once done cube 2 tablespoons salted butter and add in between the chicken pieces.
Note- Baking times vary depending on the size of the chicken. If the chicken pieces are larger than what you see in the recipe video demonstration, increase baking time by 10 or 12 additional minutes. Reserve the pan juices left over in the pan after the baking process is complete. You will be using the chicken pan juices to make the Yellow rice and Green beans.
Step 7-Place into a preheated 350 degree oven on the bottom rack for 1 hour and 10 minutes. After 30 minutes, pull oven rack out and baste the chicken pieces with the pan juices in the baking pan using a pastry brush. Once done place chicken back into oven to finish baking. Baste chicken every 20 minutes until the chicken is done. Once the chicken is done remove it from the oven. Let it cool for 10 minutes before serving. If serving the chicken at a later time cover the baking pan with aluminum foil and set aside.
Making the chicken stock
Note- You can make the chicken stock while the Chicken for the oven baked chicken is in the oven.
Step 8- Add 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried thyme into bowl with 2 pound chicken. (For chicken stock/broth). Coat seasonings onto chicken using your hands and set aside.
Preheat fire to medium high heat.
Step 9- Spread salted butter along the bottom of a large pot and let get hot for 1 minute. Add chicken pieces. Let sear for 2 or 3 minutes on each side. Pour 3 quarts water and add 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon Chef Paul’s poultry magic, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 cup chopped yellow onion, 1/8 cup chopped green onion ends (Scallions), 1 tablespoon chopped garlic and 3 bay leaves. Stir all ingredients together. Cover with lid and let simmer for 1 hour and 30 minutes.
Step 10- Add mixture into a mesh strainer with a medium sized bowl underneath it. The left over pieces of chicken left in strainer can be added into a stuffing or you can make chicken salad sandwiches with it.
Making the Yellow rice
Preheat fire to medium high heat.
Note- Do not stir the rice during the cooking process. Cooking times vary. Just let it cook at a low temperature until all liquid is evaporated. Wait 10 to 15 minutes after rice is cooked to stir it. You can also make the Yellow rice and the Green beans at the same time or you can start working on cooking the green beans during the cooking process of the yellow rice.
Step 11- Add 3 tablespoons Oven baked Chicken pan juices, 1/4 cup chopped yellow onion, 1/4 cup chopped scallions (Green onion ends), 1/3 cup chopped green bell pepper, 1/3 cup chopped red bell pepper, and 1 tablespoon chopped garlic into a large sauce pan. Stir all ingredients together and let saute for 6 minutes stirring occasionally.
Turn fire down from medium high to medium low heat.
Step 12- Add 3 1/2 cups chicken stock/broth, 1/8 or 1/4 teaspoon salt, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons ground turmeric and 2 cups Jasmine rice. Stir all ingredients together and cover sauce pan with lid. Let simmer for 18 to 20 minutes on medium low heat. Do not stir rice at any point during the cooking process. Once the rice is finished cooking wait 10 to 15 minutes to allow the rice to set and flavors to settle and increase to stir rice.
Making the Green beans
Preheat fire to medium high heat.
Step 13- Add 2 or 3 tablespoons of the Oven baked chicken pan juices, 1/2 cup chopped yellow onion and 1 tablespoon chopped garlic into a large sauce pan. Stir all ingredients together and let saute for 6 minutes stirring occasionally.
Step 14- Add 2 cups chicken stock, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon Chef Paul’s Vegetable magic. Stir all ingredients together.
Step 15- Add Green beans and stir. Cover with lid and let simmer for 20 minutes. Turn fire off and wait for 10 minutes before serving. Meal is complete. Enjoy!
YouTube instructional video
