Creole Dump Chicken
I double this recipe without the chicken so it's ready for another supper. I have even baked this over fish so good.
I double this recipe without the chicken so it's ready for another supper. I have even baked this over fish so good.
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons worcestershire sauce
- 2 teaspoons red wine vinegar
- 1/4 cup onion chopped
- 4 cloves garlic minced
- 1/4 cup bell pepper
- 28 ounces diced tomatoes with basil and oregano (undrained
- 3/4 teaspoon cajun seasoning
- 1/4 teaspoon tabasco sauce
- 1 1/2 lbs chicken pieces
- Carbohydrate 18.2032944338843 g
- Cholesterol 119.810625 mg
- Fat 25.74145825 g
- Fiber 2.64396702910662 g
- Protein 32.1581437334711 g
- Saturated Fat 7.138737925 g
- Serving Size 1 1 (422g)
- Sodium 740.286925 mg
- Sugar 15.5593274047777 g
- Trans Fat 2.111833125 g
- Calories 447 calories
Step-by-step
- For immediate cooking: Preheat oven to 350
- Mix all ingredients but the chicken together.
- Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 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 cook from the freezer: Thaw in the refrigerator.
- Preheat the oven to 350
- Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
Monitoring the internal temperature with a digital thermometer inserted into the thickest part of the meat guarantees safety without drying out the protein. When combining acidic canned tomatoes with sweet brown sugar, aromatics like chopped onion and minced garlic require precise slicing to distribute evenly throughout the sauce rather than clumping in pockets across the baking dish. Baking this dish uncovered allows excess moisture from the 28-ounce can of tomatoes to evaporate, concentrating the Cajun seasoning and Worcestershire sauce into a rich glaze instead of a watery broth.
Balancing the Plate
Pairing this robust poultry dish demands starches capable of absorbing acidic tomato liquids without becoming soggy. Steamed white jasmine rice or polenta provides a neutral base that softens the sharper notes of red wine vinegar and Tabasco sauce. Alternatively, crusty French bread toasted with olive oil offers structural contrast to the tender meat and softened bell peppers. Because the sauce delivers intense savory depth through garlic and dried basil, roasted green vegetables tossed simply in salt and pepper prevent the meal from feeling overwhelmingly heavy.
- Ensure the oven stays calibrated to 350 degrees Fahrenheit throughout the entire cooking cycle.
- Separate bone-in pieces from boneless breasts before baking to prevent uneven doneness.
- Thaw frozen meal bags completely in the refrigerator for twenty-four hours prior to baking.
