Voodoo Chicken with Cornbread Stuffing
This lightly blackened chicken breast is superb. It is best to grill the
chicken outdoors, because it smokes a lot, but do not overcook it - the outside
should be spicy and crisp and the inside should be juicy and tender. Be sure
to serve it with the cornbread stuffing.
- 1/4 cup unsalted butter
- 2 red onions, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 red peppers, peeled seeded and chopped
- 1 green pepper, peeled seeded and chopped
- 1 (4 ounce) tin chopped green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground white pepper
- 4 cups diced cornbread
- 2 eggs, lightly beaten
- 1/2 cup cream or sour cream
- 3 large whole chicken breasts, split and boned but with the skin left
on (each boned piece of chicken should weigh about 5 ounces)
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 teaspoons freshly ground black pepper
- 2 teaspoons freshly ground white pepper
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1 small piece bay leaf, crushed
- 1 teaspoon salt
- Cornbread Stuffing: Melt the butter in a large skillet and add
the onions and garlic. Cook until tender and fragrant.
- Add the celery, peppers and chilies. Cook for a few minutes until the
vegetables are very tender.
- Season with chili powder, salt, black and white pepper and toss with
- Taste and adjust seasonings if necessary.
- Stir in the eggs and cream. If you are cooking the stuffing on the barbecue,
brush a large piece of foil with butter, place the stuffing in the center
and wrap to form a tight package. Barbecue for about 20 minutes per side.
(If you are oven-baking the stuffing, place in a buttered 3-quart casserole
dish and bake at 375 degrees F for 30 to 40 minutes or until the top is
- Voodoo Chicken: Pat the chicken breasts dry.
- Combine the melted butter and garlic and place in a flat dish. Dip pieces
of chicken in the garlic-butter mixture so that both sides are coated. allow
to marinate until ready to cook.
- Combine all the remaining ingredients. Just before cooking, sprinkle
this spice mixture evenly over both sides of the chicken and pat in slightly.
- Barbecue the chicken for approximately 5 to 7 minutes per side, skin
side first, until just barely cooked.
Posted by Olga at Recipe Goldmine 6/12/02 12:36:08 pm.
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