| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Poultry, Main dish, Cajun |
10 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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 |
ts |
Salt |
|
|
Tabasco sauce to taste |
INSTRUCTIONS
PREHEAT OVEN TO 350 F
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
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”