West Indies Chicken
|Broiler fryer chicken||3 Pound, cut into serving pieces|
|Cayenne pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||8 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Bay leaf||1⁄2 , crushed|
|Hot cooked rice||1 Cup (16 tbs)|
1. Sprinkle chicken with salt and cayenne pepper. Heat butter and oil in large skillet over medium heat. Add chicken; cook until golden, 7 to 8 minutes.
2. Turn chicken over; add green pepper, onion, olives and garlic. Cook until onion is soft, about 5 minutes.
3. Mix tomato sauce, milk, parsley, celery salt, sugar, thyme and bay leaf; pour over chicken. Reduce heat; cover and cook until tender, about 40 minutes.