Chicken Etouffee - cooking recipe

Ingredients

1 (3 lb.) frying chicken, cut into pieces and skin and fat removed
2 Tbsp. corn oil
1 large onion, finely chopped
2 stalks celery, finely chopped
1 medium bell pepper, finely chopped
salt and pepper to taste
1 Tbsp. minced parsley

Preparation

Lightly season chicken with salt and pepper.
Heat 1 tablespoon oil in heavy pot and saute chicken until brown.
Remove chicken from pot.
Add 1 tablespoon oil.
Saute the onion, celery and sweet pepper; cook 15 minutes.
Add 1/4 cup water; cook for another 15 minutes.
Add chicken and 2 1/2 cups water; cook partially covered for about 1 hour.
Sprinkle parsley.
Turn off heat.
Let stand tightly covered for 10 minutes.
Serve over cooked rice.
Serves 6.