Enjoy this Creole-style chicken dish with hot cooked rice and a salad. The recipe calls for chicken parts, but I like bone-in chicken thighs with skin in a dish like this. You may use boneless chicken breasts, but they will take less time. Make sure you don't overcook chicken breasts, as they tend to be dry when cooked too long.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 chicken (broiler, about 3 to 3 1/2 pounds, cut in serving pieces)
- 1 medium onion (sliced)
- 2 cloves garlic (smashed and minced)
- 2 tablespoons all-purpose flour
- 1 can/14 1/2 ounces tomatoes (sliced, undrained)
- 1 teaspoon thyme (crumbled)
- 2 teaspoons parsley (dried leaves)
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon Tabasco sauce
- 2 cups green bell pepper (chopped)
- 1 cup red bell pepper (chopped)
Add onion and garlic to chicken drippings and sauté until onion is tender, or about 5 minutes.
Lower heat to medium-low; blend in flour and cook, stirring, for 2 minutes.
Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay leaf, salt, and Tabasco sauce. Add chicken pieces back to the skillet.
Return to heat and cook over low heat, stirring occasionally, for 15 minutes. Add green and red bell pepper. Cover and continue to cook over low heat for about 25 minutes longer, or until chicken is tender and cooked through.
Serve with hot cooked rice, a tossed salad, and crusty French bread.