| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Main dish, Poultry | 10 | Servings |
INGREDIENTS
| 3 | lb | Chicken pieces |
| 2 | c | Flour |
| 1 | t | Salt |
| 1/2 | t | Cayenne pepper |
| 1 | c | Oil or Crisco |
| 2 | c | Finely chopped onion |
| 2 | c | Finely chopped bell pepper |
| 1 | Clove garlic, minced | |
| 2 | lb | Canned peeled tomatoes |
| 1/2 | c | Finely chopped fresh parsely |
| 1 1/2 | t | Salt |
| Tabasco sauce to taste |
INSTRUCTIONS
Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pcs. in the flour. Heat oil over med. high heat in lge. skillet. Brown the meat in the hot oil, then remove and place in roasting pan. Over med heat in same skillet and oil in which chicken was fried, add the onions, pepper and garlic, and saute abt. 20 min. Add the tomatoes and parsley and stir in the salt and hot sauce. simmer about 20 min., stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hr. or until chicken is tender and no longer pink at the bone. Serve with hot cooked rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1130.4mg
Potassium: 403.1mg
Carbohydrates: 27.5g
Fiber: 2.5g
Sugar: 4.8g
Protein: 6.6g