Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken cut into serving - (1 cup)
-pieces 1 qt Water
Salt and ground pepper 1 1/2 ts File powder
1/2 c Vegetable oil Louisiana hot pepper sauce
2 lg Onions, chopped (2 cups) -to taste (optional)
1 Green bell pepper, chopped

Rinse chicken and pat dry. Season with salt and pepper and reserve.
Heat oil in a large heavy pot or dutch oven over medium heat. Add
onions and bell pepper. Cook, stirring for 10 to 12 minutes, until
well browned. Pour off all but about 1 tablespoon of oil from pan and
add chicken pieces. Brown chicken well on both sides, 12 to 15
minutes. If pan juices begin to stick and burn, add a few drops of
water and stir and scrape with a spatula to loosen them. When
chicken is browned, add remaining water. Simmer over medium-low heat
for 20 to 30 minutes, until chicken is tender and cooked through.
Stir in file powder, remove from heat and cover for 5 minutes. Season
with salt, pepper and hot sauce if desired. Serve gumbo with rice.

From "Spirit of The Harvest: North American Indian Cooking," by
Beverly Cox and Martin Jacobs.
Submitted By HILDE MOTT On 01-25-95

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