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May 2019

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Louisiana Chicken Stew Recipe

Louisiana Chicken Stew recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Louisiana Chicken Stew recipe  PDF


1/4 c Vegetable oil
2 lg Whole chicken breasts (about
3 pounds), skin on, cut into 8 pieces (you may use boned breasts) 12 Chicken thighs (about 4 lb)
1/4 c All purpose flour
1 1/2 c Coarsely chopped onion
2 c Coarsely chopped celery
2 md Green bell peppers, coarsely
chopped 1 cn Tomatoes, coarsely chopped,
with juice (32 oz) 4 T Tomato paste
1 t Hot pepper sauce, to taste
4 c Chicken broth or stock
1 T Fresh lemon juice
2 lg Bay leaves
2 lg Garlic cloves, minced
1 t Salt
1/2 t Black pepper
1/4 lb Precooked, coarsely chopped
andouille sausage or other spicy garlic sausage NOTE: This tasty stew will reward you for the time it takes to make a proper rou , which add depth. Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter. After all the chicken is browned, make a New Orleans style rou Pour the remaining oil form the Dutch oven into a measuring cup. Return 1/4 cup to the Dutch oven and heat over medium heat. Add the flour
and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the rou is a rich brown, the color of a paper bag. (Be careful: When a rou begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes. Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer Remove the skin and visible fat from the chicken. Return to the pan. Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick. TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12. Per serving (1 1/2 pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat (5.8 grams saturated), 747 milligrams sodium.

Louisiana Chicken Stew recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
233 people have voted
Last Reviewed on 2019-05-24



Friday, May 24 2019 Download & Print Louisiana Chicken Stew recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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