Creole Chicken Stew
|Salad oil||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound, cut up (1 In Number)|
|Onion||1 Medium, diced|
|Green pepper||1 Medium, diced|
|Stalk celery||1 , diced|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Frozen okra||10 Ounce, slightly thawed, cut into 1/2 inch slices (1 Package)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Regular long grain rice||1 Cup (16 tbs)|
1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken until well browned on all sides; remove to bowl.
2. In drippings remaining in Dutch oven, over medium heat, cook onion, green pepper, celery, and garlic until lightly browned, about 15 minutes. With slotted spoon, remove onion mixture to bowl with chicken.
3. Into drippings in Dutch oven, stir flour. Stir in tomatoes and corn with their liquids, then okra, salt, and hot-pepper sauce. Return chicken mixture to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until chicken is fork-tender.
4. Meanwhile, prepare rice as label directs.