Chicken in sauce picante

Yield: 8 Servings

Measure Ingredient
½ cup Vegetable oil
½ cup Flour
½ cup Finely chopped onion
½ cup Finely chopped bell pepper
½ cup Finely chopped celery
2 teaspoons Minced garlic
3 pounds Chicken pieces
1 can (1-lb) whole tomatoes; crushed
1 cup Hot water
1 pinch Sugar
2 \N Bay leaves
1 teaspoon Salt
½ teaspoon Cayenne
½ teaspoon Dried thyme leaves
\N 2 Tbs, finely chopped parsley.

ROUX

CHICKEN

LRAYGOZA@... (Lynette Raygoza)

From the First Bay Area Chile Heads HotLuck This recipe comes from the January/February 1995 issue of Saveur.

Roux: Pour the oil into a cold pan. Stir the flour into the still cold pan. Turn the burner on low. Cook the roux at a low temperature. Stir the roux constantly for about 40-45 minutes until it turns the color of butterscotch. Add the remaining roux ingredients to the roux. Cook over medium heat for about 20 minutes.

Then add the remaining ingredients. Reduce the heat to low, cover and simmer until chicken is tender, about one hour. Adjust seasoning. Stir in My comments: I added more cayenne and thyme. I couldn't find any one pound can of tomatoes. So, I opened two cans and used about 18-20 ounces of tomatoes. I think I added a third bay leaf.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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