Cajun Chicken - Chicken Fricassee

Chicken Fricassee

This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.

Ingredients:

Cut veggies as described below

1 large whole Onion

2 bunches of Green

1 bunch Parsley (cut these with kitchen scissors)

1 Green Pepper

1 Jalepino Pepper

Set this aside for later

1 chicken leg and thigh (per person)

1 ½ cup oil

1 cup flour

1 Tablespoon Hungarian Paprika

(this has more flavor, less heat, it is also darker in color)

Salt and pepper to taste

1 Tablespoon of chicken seasoning

2 cloves garlic or 2 Tablespoons garlic in a jar

2 Cups of Water

1 Cup rice cooked (per person) serve on the side. Cover with the Rue.

Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalepino pepper.

Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,

Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take ½ of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.

Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.

NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.

SERVING SUGGESTIONS:

You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wondeful compliment to this dish, but it can be server with regular or brown rice)

Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.