AFC Enterprises, Inc., through its ownership of the Popeyes Chicken and Biscuits and Churchs Chicken chains, holds the number two position in the U.S. fast-food chicken sector, trailing only KFC. . The Popeyes chain, specializing in a Cajun-style fried chicken that is spicier than most conventional recipes, consists of 1,325 units, 1,152 of which are franchised.
The first Popeyes was opened by Al Copeland in June 1972. By the early 1980s, Popeyes was the third largest fast-food chicken chain, behind KFC and Churchs. New menu items included chicken tacos, barbecued beans, red beans and rice, and, most important, a new biscuit.
Popeye's Copycat Recipe
2 cups enriched white rice
non-stick cooking spray
3 boneless, skinless chicken breast halves
3 andouille (or spicy) sausages, diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 bay leaf, fresh or dried
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (more if needed)
1 can (14-oz.) diced tomatoes in juice
1 can (14-oz.) chicken stock or broth
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
3 chopped scallions
fresh thyme, chopped for garnish
Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.
Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper. Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.
Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.