Chicken Basin Street
ready in: 30-60 minutes
recipe id: 59140
2 tablespoons butter or margarine
3 1/2 pounds broiler-fryer, cut in serving pieces
1 cup onion, sliced
2 cloves garlic, crushed
2 tablespoons flour
1 can (1 pound size) tomatoes, undrained
1 teaspoon dried thyme leaves
2 teaspoons chopped parsley
2 bay leaves
1 1/2 teaspoon salt
4 teaspoons Tabasco sauce
3 cups green bell pepper, chopped
1 cup raw, converted white rice
2 1/3 cups cold water
1 teaspoon salt
2 tablespoons butter
1 tablespoon peanut oil
In hot butter in a large skillet, sauté the chicken until golden brown on all sides. Remove the pieces as they brown. Add the onion and garlic to the drippings, and sauté until soft this should take approximately 5 minutes.
Blend in the flour until smooth. Remove from heat. Stir in the tomatoes, thyme, parsley, bay leaves, salt, and Tabasco sauce. Add the browned chicken pieces. Cook over low heat, covered but stirring occasionally for 15 minutes.
Add the green pepper. Cook over low heat, covered for an additional 30 minutes, or until the chicken is tender. Serve with Steamed Rice.
For Steamed Rice: In a 3-quart saucepan with a lid, combine the rice, water, and salt. Bring to boiling; reduce the heat to very low. Fold a kitchen towel in quarters; place over the pan; cover with a heavy lid. Cook for 25 to 30 minutes (the rice should be tender and water absorbed).
Add the butter; stir with fork. Turn into a heated serving dish.
nutritionNutritional data has not been calculated yet.
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