| Chicken Fricassee | | | | very dark, but if you do it sort of taste burnt, in my |
| This is a simple recipe, it only takes say 30-45 minutes | | | | opinion). I recommend cooking until it is a little darker |
| prep time and it cooks in 4-5 hours, but the longer you | | | | then a wooden spoon. Add the seasonings, paprika, |
| keep it cooking the more flavor you have. Do not let | | | | salt & pepper, chicken seasoning, & garlic. |
| the prep scare you it is simpler that it sounds. I am just | | | | Add the cut up veggies and MIX well. Cook an |
| trying to be through, and well defined, so that is it well | | | | additional 5 (five) minutes. This mixture will be thick, |
| understood. | | | | Skin the chicken wash thoroughly. I season the chicken |
| | | | with garlic powder, paprika, & chicken seasoning. |
| Cut veggies as described below | | | | Place in crock-pot to cover the bottom. 1 layer of |
| 1 large whole Onion | | | | chicken take ½ of the Rue cover the chicken, |
| 2 bunches of Green | | | | make a second layer of chicken, cover with Rue just |
| 1 bunch Parsley (cut these with kitchen scissors) | | | | like the first layer. Add 2 cups of water cover and |
| 1 Green Pepper | | | | cook 4-5 hours until chicken falls off the bone. |
| 1 Jalepino Pepper | | | | Carefully remove the chicken, place on a plate take |
| Set this column aside for later | | | | the rue and remove all the excess oil floating on the |
| 1 chicken leg and thigh (per person) | | | | top. |
| 1 ½ cup oil | | | | NOTE: Placing in a bowl and placing in the freezer for |
| 1 cup flour | | | | 10 minutes, until cooler easily does this. The oil rises the |
| 1 Tablespoon Hungarian Paprika | | | | Rue sinks. Spoon the excess oil off the top. Throw |
| (this has more flavor, less heat, it is also darker in color) | | | | away the oil from the top. (The more oil you can |
| Salt and pepper to taste | | | | remove the healthier your meal will be.) Place the Rue |
| 1 Tablespoon of chicken seasoning | | | | back in the crock-pot and turn to high to reheat, or |
| 2 cloves garlic or 2 Tablespoons garlic in a jar | | | | place in microwave and cook 3-5 minutes. Just until |
| 2 Cups of Water | | | | warm it is already cooked. |
| 1 Cup rice cooked (per person) serve on the side. | | | | SERVING SUGGESTIONS: |
| Cover with the Rue. | | | | You can either serve the chicken on the bone or |
| Wash above ingredients, chop (except parsley) into | | | | remove bones the choice is yours. I usually remove |
| Small chunks about ½ inch long, & wide. Cut | | | | the bones and serve on a plate with either plain or |
| parsley with kitchen scissors. Put into a large bowl. Mix | | | | dirty rice. (I will write a Dirty Rice recipe in another |
| well set aside. NOTE: If you want a less hot meal | | | | article. It will be in food-cooking, recipes Dirty Rice. It |
| remove the seeds from the jalepino pepper. | | | | adds a wondeful compliment to this dish, but it can be |
| Now take a large skillet, cast iron if you have it, if not | | | | server with regular or brown rice) |
| that is ok. This is called Rue. Add oil and flour, stir well | | | | Cover the chicken with Rue mixture and serve with |
| over high heat. Stir constantly. Keep on heat until this | | | | your favorite side dish. If rice is your choice cover with |
| mixture turns a Medium brown (most Cajuns make it | | | | Rue. Serve warm. |