MMMMM-----------------------SEASONING MIX----------------------------
2 tb Salt
1 tb Garlic powder
1 1/2 tb Black pepper
1/2 tb Red pepper
1 tb Onion powder
1/2 tb White pepper
1/2 tb Dried thyme leaves
MMMMM--------------------------CHICKEN-------------------------------
3/4 c Flour
6 ea Chicken breasts half/bones
-and skin
MMMMM-------------------------VEGETABLES------------------------------
3 c Onions, chopped
3 c Green bell pepper, chopped
3 c Celery, chopped
3 c Tomatoes, peeled and chopped
-(or substitute medium
-can)
3 c Canned tomato sauce
1 tb Jalapeno, finely chopped
-(fresh! Remove seeds and
-membrane)
3 tb Minced garlic
1 tb Tabasco sauce
1 tb Sugar (optional)
3 tb Dry roux
6 c Chicken broth
MMMMM---------------------TO BE SERVED WITH--------------------------
2 c Hot cooked rice
Total time approximately 2 1/2 hours, including chopping
vegetables.
In plastic bag, mix 1 1/2 tablespoon of seasoning mix into flour.
Remove excess fat from the chicken and rub remaining seasoning mix
into chicken pieces. Shake chicken in flour until well coated. Save
the flour to thicken the sauce later.
Put the chicken on a rack in a large oven ready pan. Bake in a hot
oven (425 to 450 degrees F) for about 1 hour, or until well browned.
To prepare the vegetable mixture for the sauce, chop half of each
vegetable into a rough cut and half into a fine cut. We tend to use a
food processor on the ends of the onions, peppers and celery and hand
cut the centers into a rough (1/2 inch or so) chop.
Start with the rough cut oinions. Add to a dry hot cast iron dutch
oven (or large spag. pot) and singe them over medium high heat for a
few minutes. Do not let burn, but only get slightly brown. This adds
a depth of flavor. (the same technique works well in gumbo recipes).
Then add the fine cut celery, bell peppers, and onion. Cook for a few
minutes until limp. Add 3 tablespoon of dry roux and mix into the
vegetables. Add some of the chicken broth (1/2 cup or more) and use
it to get the roux sediment loosened up from the bottom of the pan,
making a paste of the roux and vegetable mixture.
Lower heat, then add remaining rough cut vegetables, tomatoes,
jalapeno peppers and garlic. Stir well and cook for about 5 minutes.
Add the tomato sauce and cook about 30 minutes or until vegetables are
fully cooked, stirring occasionally. Stir in the Tabasco sauce and
remove from heat.
Meanwhile, when the chicken is browned, remove from oven set aside.
Deglaze the oven pan with some of the chicken broth and/or water and
add that liquid to the pot. Add the rest of the six cups broth to the
pot and bring to a boil. Add the six chicken breasts to the vegetable
mixture. Cover, reduce heat to medium and cook for 10 minutes.
Remove from heat and serve over rice.
This recipe makes more sauce than is actually needed for a serving of
six, but we will package the extra sauce in three cup measures and
freeze to use later.
+++ Courtesy of Dale & Gail Shipp, Columbia Md. +++
