This Recipe for Rice Grits and Braised Chicken is Cajun Cooking at its Finest
Are you ready to take your taste buds on a trip down South? Look no further than this delicious recipe from Louisiana Cookin. With its unique blend of spices and rich, creamy texture, this dish is sure to transport you to the bayou with just one bite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for rice grits and braised chicken is easy to follow and will leave your guests begging for seconds. So grab your apron and get ready to whip up some authentic Southern cuisine!
Ingredients for Braised Chicken and Rice Grits
- 4 chicken leg quarters
- ¼ pound of thick-sliced bacon, diced
- 1 cup of rice grits or cracked rice
- 5 cups of chicken broth
- 5 tablespoons unsalted butter, divided
- ¼ cup of lard
- 1 cup of diced onion
- 4 cloves of garlic, chopped
- ½ cup of mushrooms, sliced
- 1 bay leaf
- 5 sprigs of fresh thyme
- 2 tablespoons of packed fresh basil
- 2 tablespoons of packed fresh parsley
- 2 tablespoons of chopped fresh chives
- ¼ cup extra-virgin olive oil
- 1 cup and 1 tablespoon of flour, divided
- 4 teaspoons of salt
- 1 ½ teaspoon of ground black pepper
Directions for Braised Chickens and Rice Grits
- To create your braised chicken, you’ll begin this recipe by seasoning your quartered chicken legs with salt and pepper and dusting them with 1 cup of flour. Then, in a large skillet that is set over medium-high heat, add your ¼ cup of lard. After it coats the bottom of the skillet, add in your seasoned and coated chicken to the skillet. Cook the chicken until the leg quarters are golden brown on both sides, at which point you’ll remove the chicken and set the pieces aside.
- Next, while using the same pan, you’ll add in your bacon and render the pieces halfway over medium heat. Add onion and garlic and cook until golden and then add mushrooms and cook while stirring occasionally until browned, which should take approximately 5 minutes.
- Stir in your 1 remaining tablespoon of flour, chicken broth, red wine, bay leaf, and thyme. After the ingredients are all combined you’ll add in your reserved chicken and cook the contents of the skillet while covered until the meat begins to fall off of the bone, which should take about 30 to 40 minutes.
- Combine your basil, parsley, chives, and salt into the mixing bowl of a food processor. Add in a touch of olive oil and pulse until the ingredients are chopped. Then, take these crushed herbs and stir them into your gravy. Adjust the seasoning to your preferred taste, if needed.
- In a large skillet that’s set over medium heat, melt 2 tablespoons of butter and add onion and garlic. Cook until the contents of the pan are softened, then add chicken broth and bring the contents of the pot to a boil. Add your rice grits or cracked rice, reduce the heat, and simmer while stirring occasionally, until it’s all tender. This should take about 10 minutes. Finish the pot with salt, pepper, and your remaining butter.
- Serve the chicken and pan sauce (gravy) with your rice grits, and enjoy!
When it comes to making delicious rice grits, there are a few tips and tricks that can help you get the best results. First of all, make sure that you use good quality white rice for your grits. This will ensure that they have a nice, fluffy texture. Secondly, don’t be afraid to experiment with the seasoning. Try adding in some salt, pepper, garlic, or even a bit of hot sauce to give your grits some extra flavor. Make sure to cook your grits slowly and patiently. This will help them to absorb all of the flavors from the seasonings and produce a delicious final product.
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