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Chicken Basin Street




Source of Recipe


the web


List of Ingredients




2 tablespoons butter or margarine
3 to 3-1/2 pound broiler-fryer, cut in serving pieces
1 cup onion, sliced
2 cloves garlic, crushed
2 tablespoons flour
1 can (1 pound) tomatoes, undrained
1 teaspoon dried thyme leaves
2 teaspoons chopped parsley
2 bay leaves
1-1/2 teaspoons salt
4 teaspoon Tabasco sauce
3 cups green pepper, chopped
Steamed Rice, below

Recipe



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. Serves: 4.

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

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. Serves 4 to 6.