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Ingredientes
- 2 lb Chicken, cut into serving sz
- 1/2 lb Turkey sausage
- 1/2 c. Finely minced bell pepper
- 2 1/2 c. Roux flour
- 1 tsp Grnd red pepper
- 1/2 c. Finely minced green onions
- 9 c. Water
- 2 c. Finely minced onions
- 1/2 c. Finely minced celery
- 1 1/2 tsp Salt
- 1 x Bay leaf
- 2 Tbsp. Finely minced fresh parsle
Direcciones
- Remove the skin, fat and wings from the chicken and throw away. Spray the inside of as large skillet with non fat cooking spray and place over high heat. Brown the chicken, turning often. Remove the skillet from the heat and move the chicken pcs to a platter. Add in 1 c. of thje water to the skillet, scraping the bottom to loosen all of the browned bits. Return the chicken to the skillet and set aside.
- Place the remaining 8 c. of watewr in a 5 qt Dutch oven over high heat and bring to a boil. Add in the chicken and pan juices, along with the rest of the ingredients, except for the green onions and the parsley. Cook, uncovered, 25 min, stirring occasionally. Stir in the onions and the parsley and cook for 5 more min. Remove the bay leaf before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 203 | 60% |
| Total Fat 22.48g | 28% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 898mg | 37% |
| Potassium 418mg | 12% |
| Total Carbs 7.08g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.61g | 2% |
| Protein 25.85g | 41% |
