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Cajun and Creole   -   Chicken Sauce Picante   adapted from Prudhomme Family Cookbook

Description
Ingredients
  • 5 Pounds Stewing Chicken -- cut up
  • 1 Tablespoon Salt
  • 2 Teaspoons Cayenne
  • 1 Teaspoon Garlic Powder
  • 1/3 Cup Olive Oil
  • 5 1/2 Cups Chicken Stock -- in all
  • 5 Large Onion -- finely chopped
  • 2 Large Green Pepper -- finely chopped
  • 1 Tablespoon Garlic -- finely chopped
  • 1 Teaspoon Garlic -- finely chopped
  • 1 Stick Unsalted Butter
  • 1/4 Cup Celery -- finely chopped
  • 1 Can Tomato Sauce
  • 2 Tablespoons Ketchup
  • 5 Medium Jalapeno -- finely chopped
  • 2 Teaspoons Black Pepper
  • 3/4 Teaspoon Salt
  • 6 Cups Cooked Rice
Directions combine salt, cayenne and garlic powder in small bowl. mix well. rub mixture into chicken well and refrigerate overnight. brown chicken in oil. carefully add 1/2 cup stock to the pan. scrape up loose browned bits. Now place the chicken in a heavy 8 quart sauce pan and pour gravy over it. simmer at medium high. Add 1/2 the onion, bell peppers and 1 teaspoon of garlic. Cook about 5 minutes. Stirring constantly. Bring stock to boil and reduce heat to very low. cover pan. cook 15 minutes more. Stir well and turn over any pieces that are not submerged. remove pan from heat and set aside covered. In a dutch oven, melt the butter over medium, add celery, remaining onions, peppers, garlic and saute for 20 minutes. add tomato sauce. cook 20 minutes, stirring occasionally. Stir in the Ketchup and cook 5 minutes more. remove from heat and set aside. Remove cover from smothered chicken and skim off fat. Place pan over medium heat, add tomato sauce mixture and remaining stock as well as the salt, pe
pper and jalapenos. cover and cook about 30 minutes. Stirring once or twice. reduce heat to low and cook another 30 minutes or until chicken is very tender. remove from heat and skim off fat and serve over rice.
Serves 8
Time to Make 0:00



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