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WFDT
Posted on 10/12/25 at 5:11 pm
Posted on 10/12/25 at 5:11 pm
Opelousas baked chicken, sautéed zucchini and onions, roasted sweet potato.
9
Posted on 10/12/25 at 6:19 pm to OTIS2
What is Opelousas baked chicken?
Posted on 10/12/25 at 6:47 pm to OTIS2
Chicken and rice, green beans, green salad, rolls, coconut pie
Posted on 10/12/25 at 6:58 pm to SmoothBox
quote:
Opelousas baked chicken
It’s a baked chicken dish Tony Chachere published.
OPELOUSAS BAKED CHICKEN
4 fryer halves
Tony's Creole Seasoning or salt and pepper
1 cup leftover chicken fat or oil
1 cup water
1 can paprika (small)
1 teaspoon chili powder
Season chicken generously with Tony's Creole Seasoning or salt and pepper. Rub well on each side. Place fryer halves in open baking pan and cover with a mixture of oil and water. Place pan in pre-heated oven (275 degrees) and cook until hot. Sprinkle generously with paprika and chili powder. Baste continuously about every half hour until dark, dark brown. Takes 3 to 5 hours.
NOTE: This is a very famous Opelousas dish. The secret is in the seasoning and the long, slow basting process. It's served with rice dressing, petit pois, candied yams, and green salad, French bread and black coffee demi-tasse. (Serves 4)
This post was edited on 10/12/25 at 7:05 pm
Posted on 10/12/25 at 7:10 pm to SmoothBox
quote:
What is Opelousas baked chicken?
I had to google it to see what it was too.
Otis: does basting keep it moist enough, when I read you cook it for 3-5 hours, I thought the breast meat would be dry and inedible.
This post was edited on 10/12/25 at 7:14 pm
Posted on 10/12/25 at 7:12 pm to OTIS2
beef chuck pot roast with sweet potatoes carrots mushrooms and onions
arugula salad
blueberry lavender tea
cheesecake bites
arugula salad
blueberry lavender tea
cheesecake bites
Posted on 10/12/25 at 7:13 pm to OTIS2
Grilled Alder roasted Salmon
Grilled roasted Broccoli in foil
Goat cheese mashed sweet potatoes
Fume' Blanc
Grilled roasted Broccoli in foil
Goat cheese mashed sweet potatoes
Fume' Blanc
Posted on 10/12/25 at 7:20 pm to r3lay3r
I never cooked the dish that long. I’d do leg quarters most of the time…@325 for @ 2 hours.
I just cooked two bone-in breasts at 400 on convection for an hour, basting every 15 minutes. Worked fine , though a lower slower prep would be better.
The basting process does produce a moist dish with really good flavor.
I just cooked two bone-in breasts at 400 on convection for an hour, basting every 15 minutes. Worked fine , though a lower slower prep would be better.
The basting process does produce a moist dish with really good flavor.
This post was edited on 10/12/25 at 7:24 pm
Posted on 10/12/25 at 7:22 pm to OTIS2
Grilled some wings. The bar cooked for the games and fed my bartender. :)
Posted on 10/12/25 at 8:50 pm to OTIS2
Grilled locally harvested venison tenderloin, Earth grown creamed spinach, leftover baked potato.
Posted on 10/12/25 at 8:51 pm to OTIS2
Garlic, onion and jalapeño stuffed pork roast, browned it for 90 mins and slammed it in the oven to make a dark gravy, over rice with corn
Posted on 10/12/25 at 9:28 pm to OTIS2
Smothered chicken over rice
Corn
Green salad-
Corn
Green salad-
Posted on 10/12/25 at 10:07 pm to OTIS2
Steak fajitas
Made guac, pico, & chimichurri
Made guac, pico, & chimichurri
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