| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
|
3 lb. frying chickens |
| 2 |
|
Chopped yellow onions |
| 2 |
c |
Chopped celery |
| 2 |
|
Sliced bell peppers – red and green |
| 1/4 |
c |
Flour |
| 2 |
|
28 oz. cans crushed tomatoes |
| 1 |
c |
Chicken broth |
| 1 |
|
6 oz. can tomato paste |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Red pepper flakes |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Red pepper sauce |
| 4 |
|
Minced garlic cloves |
| 1 |
|
Bay leaf |
| 4 |
|
Chopped scallions |
| 16 |
|
Spicy green olives |
| 2 |
tb |
Chopped parsley |
|
|
Steamed rice |
INSTRUCTIONS
Directions: In a large stock pot, heat the olive oil. Brown the cut frying
chicken parts on all sides. Remove from pan and set aside. In the same pan,
brown the onions, celery, peppers until tender. Remove and set aside. Drain
all but 1 T. of the oil from the pan. Stir in the flour, crushed tomatoes,
chicken broth, tomato paste, lemon juice, red pepper flakes, pepper, red
pepper sauce, garlic, bay leaf, and saut.ed vegetables. Broil to a boil and
then reduce heat to a simmer. Add the chicken pieces and cook, partially
covered until thick. About 1 hour. Remove bay leaf and skim excess fat.
Stir in the scallions, olives, and parsley. Serve with rice.
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