Recipes

RED RIVER CHICKEN
  • Ingredients
  • 1 young frying chicken (about 2 1/2 pounds)
  • 2 tablespoons sweet butter
  • 3 zucchini squash
  • 4 ears fresh corn kernels cut off the cob
  • OR 2-1/2 cups defrosted, frozen com
  • 2 large, fresh red ripe tomatoes (1 pound each)
  • 2 small white or yellow Spanish onions
  • 3 garlic cloves, minced
  • 1 chopped jalapeho
  • 1/2 teaspoon cumin
Directions
  1. Melt the butter over medium heat in a large heavy skil- let, Dutch oven, or even a deep cast-iron pot, as long as it has a tight-fitting cover
  2. Add the chicken, skin side down, and turn frequently to brown evenly. Cut zucchini into bite-sized slices on the bias
  3. Parch and peel the tomatoes,then cut into wedges
  4. Cut onions into thin rounds
  5. When the chicken is browned, add the vegetables in layers?zucchini, corn, tomatoes, and onions
  6. Sprinkle the garlic, jalapeno, and cumin over the top, cover, and steam, reducing heat to just maintain steaming
  7. Check after 30 minutes to be certain all is cooking properly
  8. Then continue to cook for about 30 minutes longer, or until vegetables are done
  9. To serve, place on a platter with the chicken encircled with the vegetables
  10. For added zip serve with salsa (recipe fol- lows).


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