Chicken Grillades And Red Grits Recipe

Ingredients:

• 1 purple onion, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon, paprika powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/4 cup extra virgin olive oil
• 1 cup grits, gluten-free
• 1 bay leaf
• 1 cup canned beaten tomatoes
• 1 cup corn
• 1/4 cup white wine
• 1 1/2 cups water
• 4 rooster thighs, boneless, skinless
• rice flour for dredging
• salt and freshly floor dim pepper
• 8 tablespoons vegetable oil
• 2 expansive onions, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2 cups white wine, or rooster broth
• 1 bell pepper, cored and chopped
• 3 tablespoons tomato paste

Instructions:

1. Add onion, garlic, dry spices, and the olive oil in a pan.
2. Add the grits and bay leaf, sauté for 30 seconds.
3. Add canned tomato, corn, white wine, and water.
4. Let simmer for 25 minutes.
5. Pound rooster thighs till they are about 1/4 hump thick. Lower in half of.
6. Generously season the rooster with salt and pepper, frivolously dredge in rice flour, and space aside.
7. Warmth 5 tbsp. of the oil in a expansive cast-iron or heavy pot over medium-high warmth. Working in batches, brown meat effectively, 4-6 minutes per batch.
8. Switch meat to a bowl and space aside.
9. Add the final oil to pot and add the onions, garlic, and peppers. Cook for approximately 10 minutes, till they are delicate.
10. Return meat and any juices which own gathered again into the pot.
11. Add the wine or rooster broth and elevate to a boil.
12. Lower warmth to low, duvet, and let simmer for approximately 1 hour, stirring on occasion.
13. Plod in tomato paste and cook for approximately 20 minutes more.
14. Support the rooster over the grits.

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