Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chicken Basin Street
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- #59140
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Chicken
2 tablespoons butter or margarine
3 1/2 pounds broiler-fryer chicken, 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
Steamed Rice
1 cup raw, converted white rice
2 1/3 cups cold water
1 teaspoon salt
2 tablespoons butter
OR
1 tablespoon peanut oil
directions
In hot butter in a large skillet, saute the chicken until golden brown on all sides. Remove the pieces as they brown.
Add the onion and garlic to the drippings, and saute 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, then 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 15, 2019
Totally awesome recipe, discovered it in that same recipe card collection in the Creole section that my mom had. Betty Crocker. I saute celery with the onions and changed the tobasco sauce to a tablespoon of Creole seasoning blend.
December 15, 2018
This recipe is a very old favorite of mine, it was part of a recipe card collection my mom bought in the 70's, I have been making it since high school. It's a simple to make recipe and the flavor is AMAZING! Everyone loves it!