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Stewed Chicken
Chicken

Smothered Chicken

1 cut up chicken, 2 to 3 pounds at the most
Louisiana Hot Sauce to taste (I used a good tablespoon plus)
2 tbl. soy sauce
Salt, to taste
2 tbl. cooking oil
2 c. chopped onion
1/2 c. chopped bell pepper
1 c. dry white wine
2 tsp. chopped garlic
1/2 c. chopped fresh parsley
Hot cooked rice (enough to serve about four people)

Rinse the chicken and pat it dry. Place the chicken in a shallow dish and season with the soy sauce, hot sauce and salt. Watch your salt usage because soy sauce is already salty. Set the chicken aside.

Heat the oil in a high sided heavy pot or skillet (I used a Dutch oven) over medium-high heat. Add the onions, bell pepper and parsley and saute’ until the onions are clear. Add the wine and stir, add the garlic and stir, then add the chicken and stir again. Add enough rice for 1.5 cups rice and 3 cups of water. Lower the heat to medium-low and simmer, covered, stirring regularly, until the chicken is falling off the bones. Let cook for at least 1 hour. You can let this simmer all day if you like

Submitted By: Tom Parnelle

Has Tom Cooked This? Yes
What is Tom's Recommendation:
Easy and delicious

Food Style: American
Food Group:
None Specified
Rating:
None Specified

PDF File : None Specifed

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Recipe Number:  812

 


 

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