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Chicken Carter

Wylie.Dufresne's picture
For seasoning mix
  Salt 1 Teaspoon
  Sweet paprika 1 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried marjoram leaves 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Chicken 3 Pound, all skin and visible fat removed, cut into 8 pieces (1 Whole)
  Defatted chicken stock 2 Cup (32 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Minced fresh garlic 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon, browned
  Chopped fresh tomatoes 2 Cup (32 tbs)
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Cooked long grain white rice 3 Cup (48 tbs)

Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes.
Remove the chicken and set it aside.
Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits.
Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix.
Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot.
Add 1/2 cup stock and return to a full boil, about 2 minutes.
Add the browned flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms.
Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot.
At this point, the vegetables should be a rich red-brown.
Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock.
Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes.
Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3659 Calories from Fat 1396

% Daily Value*

Total Fat 155 g238.8%

Saturated Fat 44 g220%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 3696.6 mg154%

Total Carbohydrates 233 g77.8%

Dietary Fiber 15.8 g63.2%

Sugars 21.3 g

Protein 316 g631.7%

Vitamin A 99.8% Vitamin C 111.3%

Calcium 64.5% Iron 152.8%

*Based on a 2000 Calorie diet

Chicken Carter Recipe