Cajun Chicken - Chicken Fricassee

Chicken Fricassee

This is really a easy recipe, it only requires say 30-45 minutes prep time and it cooks in 4-5 hrs, however the lengthier you maintain it cooking the greater taste you've. Don't allow the prep scare you it's easier that it seems. I'm just attempting to become via, and nicely defined, to ensure that could it be nicely comprehended.

Ingredients:

Cut veggies as explained below

1 big entire Onion

2 bunches of Green

1 bunch Parsley (reduce these with kitchen area scissors)

1 Green Pepper

1 Jalepino Pepper

Set this column aside for later

1 chicken leg and thigh (for each individual)

1 1/2 cup oil

1 cup flour

1 Tablespoon Hungarian Paprika

(this has much more taste, less heat, it's also darker in color)

Salt and pepper to taste

1 Tablespoon of chicken seasoning

2 cloves garlic or two Tablespoons garlic in a jar

2 Cups of Water

1 Cup rice cooked (for each individual) serve on the side. Cover with the Rue.

Wash above components, chop (except parsley) into Small chunks about 1/2 inch long, & wide. Reduce parsley with kitchen area scissors. Put into a big bowl. Mix nicely set aside. NOTE: If you want a less hot meal remove the seeds from the jalepino pepper.

Now take a big skillet, cast iron if you've it, if not that's ok. This really is called Rue. Add oil and flour, stir nicely over high heat. Stir constantly. Maintain on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it's a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the reduce up veggies and MIX nicely. Cook an additional five (five) minutes. This mixture will be thick,

Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. one layer of chicken take 1/2 of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add two cups of water cover and cook 4-5 hrs until chicken falls off the bone.

Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.

NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The greater oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it's already cooked.

SERVING SUGGESTIONS:

You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wondeful compliment to this dish, but it can be server with regular or brown rice)

Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.