Chicken A La Creole - cooking recipe

Ingredients

1 (3 lb.) fryer, cut in pieces
2 Tbsp. olive oil
2 c. chopped onion
1 c. chopped bell pepper
1 c. chopped fresh parsley
1 c. chopped green onions
1 tsp. crushed dried mint
1 Tbsp. minced garlic
1 c. dry white wine
2 c. chicken stock or water
2 lb. fresh or canned tomatoes, chopped
2 Tbsp. soy sauce
salt to taste
1/2 tsp. ground cayenne pepper or 1 tsp. Louisiana hot sauce

Preparation

Rinse the chicken well.
Simmer the chicken to make a stock. After the chicken is boiled, remove from stock, let cool and then debone and save meat.
In a large, high-walled skillet, heat the olive oil over medium-high heat and saute the onion, bell pepper, parsley and green onions until the onions are clear.
Then add the mint, garlic, wine and stock.
Stir in the tomatoes and soy sauce; bring to a boil.
Add the chicken, salt and pepper and bring back to a boil.
Turn the heat down to low and simmer, covered, for at least 1 hour, stirring occasionally.
Serve over cooked rice. Yield: 8 to 10 servings.