Email to Big Al      

SWEET & SPICY CHICKEN ETOUFFEE

Source of Recipe

John Folse (I think)


Recipe Introduction

This is truly a great dish.

List of Ingredients

1 (3-pound) fryer, cut into 8 serving pieces
(or I use 3 pounds of thighs)
1/4 cup Worcestershire sauce
4 tsp. salt
3 tsp. cayenne pepper
1/4 tsp. black pepper
1 tbsp. granulated garlic (or garlic powder)
3/4 cup flour
1/2 cup vegetable oil
3 cups sliced yellow or vadalia onions
1 cup diced celery
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
2 cups chicken stock
1/4 cup brown sugar



Recipe

In a mixing bowl, combine chicken with Worcestershire sauce, salt, cayenne and black pepper, and garlic. Blend thoroughly to coat the chicken in the seasonings. Allow the chicken to sit and marinate in the seasonings for approximately 1 hour at room temperature.
**********************************************************



Note: It is acceptable to leave chicken at room temperature, however, it must be
cooked immediately following the marinating process. Remove the chicken to a large cookie sheet and reserve marinating liquid.
**********************************************************

Dust chicken in flour and set aside. In a cast iron Dutch oven, heat oil over medium-high heat. Brown chicken lightly on all sides being careful not to scorch. Remove and set aside.
*********************************************************
Into the Dutch oven add onions, celery and bell peppers. Saute 2 to 3 minutes or until vegetables are wilted. Add chicken stock, reserved marinade and brown sugar. Bring mixture to a rolling boil then return chicken to the pot. Reduce heat to simmer, cover and cook until chicken is tender, approximately 45 minutes. Adjust seasonings if necessary.

Serve sweet and spicy chicken over steamed white rice.
*******************************************************
Note: It would be a good idea to use skinless/boneless thighs. If this is not available, I like to debone the chicken when mostly done in order to make it easier to eat. You could put the bones back in for a few minutes to add to the flavor of the dish.