Chicken Creole - cooking recipe

Ingredients
    1 (3 1/2 lb.) chicken
    4 bay leaves
    2/3 c. oleo
    2 (15 oz.) cans tomato sauce
    1 tsp. salt
    2 Tbsp. sugar
    1 chopped green pepper
    1 c. chopped celery
    1 chopped onion (large)
    1 c. fresh chopped parsley
    4 cloves minced garlic
    1 tsp. thyme
    2 Tbsp. flour
    1 c. chicken broth
    cayenne pepper to taste
Preparation
    Cook chicken with bay leaves.
    Remove bay leaves; debone and chop the chicken. Combine vegetables, half the oleo, tomato sauce and seasonings; simmer until vegetables are tender. Add the chopped chicken. Melt the remaining oleo in a skillet; blend in the flour and cook until brown. Add 1 cup broth, stirring until thickened. Add to the chicken mixture and serve over rice or noodles. Serves 8 to 10.

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