| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
Fryers; cut in serving pieces |
| 4 |
md |
Onions; chopped |
| 1 |
|
Bell pepper; chopped |
| 4 |
|
Cloves garlic; chopped fine |
|
|
Salt & pepper to taste |
|
|
Cooking oil; enough to cover bottom of pot |
| 1 |
ts |
Sugar |
INSTRUCTIONS
In large Magnilite pot or other heavy pot, heat oil with sugar added. When
heated, add pieces of chicken to brown. Remove pieces as they brown. When
all chicken is browned, add peppers, onions and garlic; let brown lightly.
Return chicken to pot; cover. Put fire on very low; simmer for 1-1/2 to 2
hours, turning chicken occasionally to assure even cooking. Serves 7 to 8.
A different and delicious way to serve chicken.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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