Chicken Stew, New Orleans Style
Servings: 4
Ingredients:
1 bunch of scallions, 6 to 8
2 ribs celery
1 large red bell pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
1 tsp thyme
1/8 tsp cayenne pepper
2 Tbsp butter
1 Tbsp vegetable oil
3 cloves garlic, minced or crushed through a press
1 can (14 oz) stewed tomatoes with their juice (or diced tomatoes)
1/4 cup chicken broth
3 drop hot pepper sauce
1 bay leaf
1/4 lb kielbasa or other precooked garlic sausage
1) Coarsely chop the scallions. Dice the celery and bell pepper. Cut
the chicken into bite sized pieces
2) In a plastic bag, combine flour, thyme and cayenne, and shake to
mix. Add chicken and shake to coat lightly. Remove chicken and
reserve excess flour mixture.
3) In a large skillet, warm 1 Tbsp. of the butter in the oil over
medium high heat until the butter is melted. Add the chicken and
cook until it is browned all over, about 7 min. Remove chicken to
a plate and cover loosely to keep warm.
4) Add 1 remaining Tbsp. butter to the skillet and heat until melted.
Add the garlic and the reserved dredging mixture. Cook, stirring,
until the flour is no longer visible, about 1 min.
5) Add tomatoes and their juice, the chicken broth, scallions, celery,
bell pepper, hot pepper sauce and bay leaf, and bring to a boil over
medium-heat. Reduce heat to low, cover and simmer, stirring
occasionally, until the vegetables are tender, about 15 min.
6) Meanwhile, dice the sausage.
7) Return the stew to a boil over medium-high heat. Return the chicken
(and any juices that have accumulated on the plate) to the skillet
along with the sausage, and heat until the chicken is cooked through,
about 3 min. Remove the bay leaf before serving.
Per Serving:
Calories: 402
Protein: 39 gm
Fat: 19 gm
Carbohydrates: 18 gm
Cholesterol: 117 mg
Sodium: 792 mg
A few notes: As can be seen above, this isn't a light, heart healthy
kind of meal. I don't really know how to fix that other than getting
rid of the kielbasa which takes a lot away from the taste. I tend to
add more seasoning in the form of both hot pepper sauce and paprika and
I tend to cook it a bit longer on the last stage for a better mix of
flavor.
Love & Hugs,,Janet
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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