| previous | next |
Title: Chicken Stew
Categories: Ethnic Poultry Soup
Yield: 8 Servings
| 1 | lg | Chicken, or hen, cut up |
| 2 | Chopped onions | |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped bell peppers |
| 1 | c | Flour |
| 1 | Salt | |
| 1 | Pepper | |
| 1 | Cayenne | |
| 1 | tb | Chopped parsley |
| 1 | tb | Onion tops |
| 1 | c | Cooking oil |
Brown chicken in oil, remove, add flour, brown. Add chopped onions, celery and bell peppers. Cook until soft. Add chicken and about two quarts of water. Season to taste. Let cook until chicken is tender. Add parsley and onion tops 1 minute before serving.
Note: When you add flour to make the roux, please stir constantly to prevent burning. Just as it turns brown, quickly add vegetables and keep stirring until cooked soft.
| previous | next |