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Ingredientes
- 1/2 c. Vegetable oil
- 1/2 c. Flour
- 1/2 c. Finely minced onion
- 1/2 c. Finely minced bell pepper
- 1/2 c. Finely minced celery
- 2 tsp Chopped garlic
- 3 lb Chicken pcs
- 1 can (1-lb) whole tomatoes, crushed
- 1 c. Warm water
- 1 pch Sugar
- 2 x Bay leaves
- 1 tsp Salt
- 1/2 tsp Cayenne
- 1/2 tsp Dry thyme leaves
Direcciones
- Roux: Pour the oil into a cool pan. Stir the flour into the still cool pan. Turn the burner on low. Cook the roux at a low temperature. Stir the roux constantly for about 40-45 min till it turns the color of butterscotch. Add in the remaining roux ingredients to the roux. Cook over medium heat for about 20 min.
- Then add in the remaining ingredients. Reduce the heat to low, cover and simmer till chicken is tender, about one hour. Adjust seasoning. Stir in 2 Tbs, finely minced parsley.
- My comments: I added more cayenne and thyme. I couldn't find any one lb. can of tomatoes. So, I opened two cans and used about 18-20 ounces of tomatoes. I think I added a third bay leaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 406 | |
| Calories from Fat 279 | 69% |
| Total Fat 31.18g | 39% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.35g | |
| Cholesterol 87mg | 29% |
| Sodium 378mg | 16% |
| Potassium 273mg | 8% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.84g | 1% |
| Protein 22.58g | 36% |
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