Tuesday, June 30, 2009

Stewed Chicken

Everyone in the family likes this recipe and is it pretty simple to make. Just a few steps and dinner is on the table. You can serve this over rice or noodles, we like rice better but it is up to you and your family. This is What's Cookin on Beaty's Creek.

1 chicken- cut up
5 celery stalks-stripped and chopped
1 onion-chopped
1 green pepper-chopped
3 T cayenne pepper
Salt and pepper to taste
All-Purpose flour-to shake chicken in and 1/4 cup for roux

Place flour, salt, pepper, and cayenne pepper in a paper bag, now add chicken and shake until well coated. Heat 1/2 inch of oil in a heavy bottom soup pot. When heated add chicken and brown on all sides. Once browned remove chicken and add all of your veggies, cook until softened slightly, now add 1/4 cup of all purpose flour to oil and veggie mixture, (this is your roux) brown slightly, once browned add 1 1/2 quarts of water and add chicken back to pan and cover for 2 hours. You may need to add a little more water but I only needed 1 1/2 quarts. Serve over rice or noodles with cayenne pepper sprinkled over the top.