Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 6 tbsp. vegetable oil, divided

  3. 3 pounds chicken pieces

  4. 1 1/2 tsp. salt

  5. 1/2 cup all purpose flour

  6. 1 medium onion, peeled and chopped

  7. 1 green bell pepper, stemmed, seeded and chopped

  8. 1 stalk celery, chopped

  9. 3 cups water

  10. 1/4 tsp. cayenne pepper

  11. 3/4 cup sliced green onions

  12. hot cooked rice

Instructions Jump to Ingredients ↑

  1. Heat 3 tbsp. oil in a large pot over medium high heat. Pat the chicken pieces dry and season with the salt. Working in batches, add the chicken pieces to the pot and brown all over. Transfer the browned chicken to a large bowl. Add the remaining 3 tbsp. oil to the pot. Stir in the flour and reduce the heat to medium low. Cook the flour mixture about 10to 15 minutes until browned, stirring frequently. Add the onion, bell pepper and celery and cook about 8 minutes until softened, stirring frequently. Add the water and bring to a boil. Add the chicken pieces and partially cover the pot. Simmer the stew about 30 to 35 minutes until the chicken is cooked through. Stir in the cayenne and green onions. Serve the stew over rice.


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