Creole Dump Chicken
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1⁄4 cup chopped onion
- 1⁄4 cup bell pepper
- 1 garlic clove, minced
- 1 (14 ounce) can diced tomatoes with juice (undrained)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons red wine vinegar
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon Tabasco sauce
- 1 1⁄2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
directions
- For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Reviews
-
Nice flavor. I made this up, using skinless/boneless breasts about a month ago and froze it. Pulled it out yesterday and put it, frozen, into the crockpot on low. While we liked the taste, the cooking method made the breasts kind of dry. As this was a result of my choice of cooking method and not the recipe, I'm not assigning stars. My chicken cut of choice are the s/b breasts but I just don't think they are cut out for crockpot dump cooking. Thanks for a good one to try, though!
RECIPE SUBMITTED BY
Halcyon Eve
United States