Zatarain’s Creole Rice Mix with Chicken Recipe

Zatarain's Creole Pilaf Mix with Chicken Recipe
Serving of Recipe for Zatarain's Creole Pilaf Mix with Chicken

If you are looking for an easy and tasty dinner then this recipe using Zatarains’s Lower Sodium Creole Rice Pilaf Mix is something to consider. Easy to make and delicious, low in sodium, and on the table in 30 minutes.

First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.

Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).

When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.

While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.

Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.

Author: Matthew Schroebel Author: Matthew Schroebel

Twice Cooked Thai Chicken and Fruit Recipe

Serving of Twice Cooked Thai Chicken and Tropical Fruit

This recipe takes a little effort but the rewards in flavor makes the effort worthwhile.

First Cooking

  • 7 or 8 chicken thighs
  • 1 tbsp Thai Kitchen Thai Seasoning
  1. Season Chicken Thighs evenly with Thai Seasoning
  2. Place in a 1/2 size aluminum steam table pan lined with non-stick aluminum foil
  3. Cover pan with foil and bake in a 300° F oven for 1 to 2 hours. Remove cover for last 1/2 hour.
  4. Allow to cool. Then remove skin from thighs and discard.
  5. Shred the chicken meat by hand and place in a large bowl.

Seasoned Chicken Thighs for Twice Cooked Thai Chicken
Seasoned Chicken Thighs for Twice Cooked Thai Chicken


Shredded Chicken
Shredded Chicken


Second Cooking – Curried Coconut Sauce with Shredded Chicken

  1. Combine all ingredients in a large sauce pan (large enough to hold ingredients plus chicken).
  2. Heat and blend Curried Coconut Sauce.
  3. When well blended, fold in the shredded chicken, and stir to blend well.
  4. Cook for 15 minutes, stirring often.
  5. Serve 1 cup Twice Cooked Thai Chicken over 1 cup of fresh cooked Honey Cumin jasmine or basmati rice (recipe below).

Honey Cumin Rice Recipe

  1. Bring water to boil. Add rice, cover, reduce heat and cook until water is absorbed, about 20 minutes (less time for basmati)
  2. Remove from heat. Let sit for 5 minutes. Fluff with a fork.
  3. Sprinkle ground cumin evenly over top of rice, and drizzle with honey.
  4. Stir well

Dole Tropical Fruit Blend
Dole Tropical Fruit Blend

Author: Matthew Schroebel

Asian Seasoned Grill Chicken

Asian Seasoned and Grilled Chicken
Asian Seasoned and Grilled Chicken

A unique and delicious taste sensation results from this recipe which is flavored with a large variety of Asian flavors. These tastes include McCormick Chinese Five Spice, Hoisin Sauce, Vietnamese Fish Sauce and Sesame Oil. If you’re a regular here, you’ll know we like to marinate our grilled foods before cooking and this recipe is no exception.

Ingredients
1/4 cup sugar (we like the Sugar In The Raw Style)
2 tsp Chinese Five Spice
2 tbsp Sesame Oil
1 tbsp Hoisin Sauce
1 tbsp Lawry’s Seasoned Pepper (or equal portions black pepper and crushed red pepper)
1 tbsp Pick-A-Pepper sauce (Jamaican Sauce similar to A-1. Use A-1 if you can’t find Pick-A-Pepper)
1 tbsp Vietnamese Fish Sauce
1 tsp Corn Starch
1/2 cup water
1 tbsp olive or canola oil

1 Pick of the Chicks package of cut up chicken (2 breasts, 2 thighs, 2 drumsticks)

Combine all of the ingredients (except chicken in a small bowl. Mix, then microwace for 1 minute. Mix, and microwave again for 30 seconds. Mix, and microwave one more time for 30 seconds. Whip well with a fork. Set Aside.

Wash and rinse chicken well then place in a one gallon sized zipped style heavy duty plastic storage bag. Pour the seasonings over top of the chicken. Place in refrigerator for 1 to 4 hours.

Heat grill (We’re old fashioned an enjoy charcoal grilling. Use your gas grill if you like). Remove chicken from marinade and save marinade in a paper cup or ceramic cup to use during cooking. Cook chicken using indirect heat (i.e. coals on one side of grill and chicken on other). Cook for one hour to one hour 15 minutes, turning meat and marinating with reserved marinate at 15, 30 and 45 minutes. Test doneness with meat thermometer to 165° F. Discard any remaining marinade. Do Not add marinade after 45 minutes because it’s touched the raw chicken.

Serve with Steamed Corn on the Cob, Cole Slaw, and/or a tomato/cucumber/onion salad.

Italian and Pepper Seasoned Chicken

italian-pepper-seasoned-chicken

Here’s a recipe we cooked up the other day that (we feel) was unique, tasty and wholesome. We thought we’d experiment around with Italian Seasoning and ended up with something we’d never have thought of. The result was sensuous … Italian Seasoning mixed with Lawry’s Seasoned Pepper along with the citrus flavor from Lime Juice. Try this recipe. It’s a keeper.

1 Pound Chicken Parts (your favorite)
1 tbsp Italian Seasoning
2 tsp Lawry’s Seasoned Pepper
1/2 cup Lime Juice

In a large skillet place 1 tbsp olive oil. Add chicken pieces. Season with Italian Seasoning and Lawry’s Seasoned Pepper. Add 1/2 of the lime juice. Simmer. Cover and cook. Turn occasionally to cook chicken thoroughly — about 20 minutes. Add the remaining lime juice and cook, turning often to season, for another 5 minutes.

Note: It’s important that the chicken is cooked through to an internal temperature of at least 165° F. Use a meat thermometer to verify the chicken is done.