WHAT IS A CHICKEN OYSTER RECIPES

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OYSTER SAUCE CHICKEN RECIPE | ALLRECIPES



Oyster Sauce Chicken Recipe | Allrecipes image

Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!

Provided by TAGOILELAGI

Categories     World Cuisine    Asian

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
¾ cup white sugar
¼ cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
  • Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
  • After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 579.6 calories, CarbohydrateContent 45.6 g, CholesterolContent 157.9 mg, FatContent 28.9 g, FiberContent 0.2 g, ProteinContent 33.5 g, SaturatedFatContent 8.2 g, SodiumContent 2056.7 mg, SugarContent 37.5 g

CHICKEN, OYSTER, AND SAUSAGE GUMBO | BETTER HOMES & GARDENS



Chicken, Oyster, and Sausage Gumbo | Better Homes & Gardens image

Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew. The other is file powder, a Louisiana seasoning made from ground sassafras leaves.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 30 minutes

Number Of Ingredients 14

? cup all-purpose flour
? cup cooking oil
1 large onion, chopped
½ cup chopped green sweet pepper
4 cloves garlic, minced
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
4 cups hot water
1 pound skinless, boneless chicken thighs, cut into bite-size pieces
12 ounces andouille or smoked sausage, cut into 1/2-inch slices and halved
1 pint shucked oysters, drained
Hot cooked rice
Whole okra, split to stem (optional)
File powder (optional)

Steps:

  • In a heavy 4-quart Dutch oven stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux is formed.
  • Stir in the onion, green pepper, garlic, black pepper, and red pepper. Cook and stir over medium heat for 3 to 5 minutes or until vegetables are tender.
  • Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and simmer for 40 minutes.
  • Stir in the sausage. Cover and simmer about 20 minutes more or until chicken is tender. Remove from heat. Skim off fat.
  • Rinse oysters and drain well; stir into gumbo. Cover and simmer for 5 to 10 minutes or until the oysters are done and mixture is hot.
  • Spoon over hot cooked rice and, if desired, garnish with okra. If desired, serve 1/4 to 1/2 teaspoon file powder to the side of each serving to stir into gumbo. Makes 6 servings.

Nutrition Facts : Calories 623 calories, CarbohydrateContent 34 g, CholesterolContent 120 mg, FatContent 36 g, ProteinContent 38 g, SaturatedFatContent 9 g, SodiumContent 1056 mg

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