Rayann's Southwest Chicken

"The original recipe was given to me by a co-worker when I first moved to Texas & has remained my favorite simple chicken dish for 15 years. Rayann's recipe calls for a whole chicken but I just use the breasts. Just add some hot cornbread and, boy hidee, dinner's ready."
 
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Ready In:
8hrs 20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place chicken breasts in crockpot or slow cooker.
  • Mix paprika, Rotel, Worcestershire sauce & Louisanna hot sauce. Pour over the chicken.
  • Place onion quarters, peppers & carrots on top of chicken pieces.
  • Cook on low for 6-8 hours or until the chicken juices run clear.
  • Add the black-eyed peas & okra, replace lid & cook an additional 45 minutes or until the okra is tender.

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Reviews

  1. This is a great stew. I really wanted to make itand since I have no crock pot, I figured, people in Texas cooked before there were crock pots so I should be able to make this in a heavy Dutch oven on top of the stove. I was right--and because I knew SQ swears by this recipe, I made no other changes (except my Lousiana hot sauce is Crystal). Since I was cooking on the the stove, I cooked slowly but still it was ready in maybe an hour and a half. GREAT! Admittedly, I removed the seeds and ribs from the jalepenos (which were mild) and I used mild Rotel (the last of my precious stock, sent from Texas) and I have been informed on good authority that no Texan worth her salt would use those wuss Rotel mild tomatoes. But for a New Yorker, I think I did pretty well--and I do love black eyed peas and okra. My only complaint (a teeny one): I think it could use even more tomatoes and okra. And SQ, what do you think of the idea of substituting hominy for the black eyed peas?
     
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Tweaks

  1. This is a great stew. I really wanted to make itand since I have no crock pot, I figured, people in Texas cooked before there were crock pots so I should be able to make this in a heavy Dutch oven on top of the stove. I was right--and because I knew SQ swears by this recipe, I made no other changes (except my Lousiana hot sauce is Crystal). Since I was cooking on the the stove, I cooked slowly but still it was ready in maybe an hour and a half. GREAT! Admittedly, I removed the seeds and ribs from the jalepenos (which were mild) and I used mild Rotel (the last of my precious stock, sent from Texas) and I have been informed on good authority that no Texan worth her salt would use those wuss Rotel mild tomatoes. But for a New Yorker, I think I did pretty well--and I do love black eyed peas and okra. My only complaint (a teeny one): I think it could use even more tomatoes and okra. And SQ, what do you think of the idea of substituting hominy for the black eyed peas?
     

RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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