Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 1 cn (15-oz) tomato sauce
1 3 to 4-lb chicken cut into 1 lb Fresh tomatoes, peeled and
-8 pieces -cut into 1/2 inch chunks
2 tb All-purpose flour 1/4 ts Salt
1/2 c Chopped onion 1/4 To 1/2 t ground red pepper
1/2 c Chopped celery 3 c Hot, cooked white rice
1/2 c Chopped fresh parsley leaves

1. In 5-quart Dutch oven or heavy 4 quart saucepan, heat oil over
medium heat. Add chicken and brown on all sides. Remove chicken to a
plate.

2. Add flour to oil left in Dutch oven. Cook, stirring with wire whisk
until flour browns to make medium-brown roux; add onion, celery, and
parsley. Cook until vegetables are wilted.

3. Add the tomato sauce and fresh tomatoes; add salt and red pepper to
taste. Return chicken to Dutch oven. Cover and cook over medium heat
until chicken is very tender-about 1 flour. Serve immediately over
rice.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

Browse by categories