Ingredients Jump to Instructions ↓

  1. 1 frying chicken,

  2. 3 to 3 1/2 lbs., cut up Salt and black pepper to taste

  3. 3 tbs. butter

  4. 1 medium onion, chopped

  5. 1 clove garlic, minced or pressed

  6. 1/4 cup all-purpose flour

  7. 1 can (10 3/4 oz.) chicken broth

  8. 1 can (6 oz.) tomato paste

  9. 1/2 cup finely diced celery

  10. 1/2 tsp. dried thyme leaves

  11. 1 Tbs. lemon juice

  12. 1 can (4 oz) sliced pimientos, drained

  13. 1 medium green pepper, cut into chunks

  14. 1/2 lb. salad shrimp, thawed Rice, prepared

Instructions Jump to Ingredients ↑

  1. Instructions Lightly sprinkle chicken pieces with salt and black pepper. In Dutch oven or large skillet, brown chicken on both sides in heated butter. Remove chicken pieces. In same skillet, saute onion and garlic in drippings until golden. Stir in flour. Measure chicken broth and add enough water to make 3 cups. Stir into pan with tomato paste, celery, thyme and lemon juice. Bring to a boil, stirring. Return chicken to pan. Bring to boil again. Cover and simmer 35 minutes or until chicken is tender. Add pimientos, green pepper, and shrimp. Simmer, covered for 5 minutes. Add salt and black pepper to taste. Serve on a bed of hot rice.


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