|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||75%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 7g|
|Vitamin C 122mg||609%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 (3- to 3 1/2-pound) broiler chicken, cut into pieces
1 medium onion, sliced
2 cloves garlic, smashed and minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can tomatoes, sliced, undrained
1 teaspoon thyme, crumbled
2 teaspoons dried parsley leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon Tabasco sauce
2 cups chopped green bell pepper
1 cup chopped red bell pepper
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.