Creole stewed chicken

Yield: 8 Servings

Measure Ingredient
2 \N Frying chickens; cut in pieces
3 cans Tomato sauce
2 \N Onions; chopped
\N \N Salt; pepper & paprika to taste
½ small Green pepper; chopped
1 \N Clove garlic; chopped
½ \N Rib celery; chopped

Season chicken with salt, pepper and paprika. Fry until light brown. Pour other ingredients over chicken. Steam on slow bumer until well cooked.

Serve over rice.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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