momie's chicken stew
My great-grandmother would make this for special days when family was coming over. She was a great cook and always had something special for us to eat!
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For momie's chicken stew
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5 Tbspcanola oil
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1 lgfrying chicken, cut in pieces
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2 tspsalt
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2 tspground pepper
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cooking oil
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1/2 cflour, all purpose
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1 lgonion, chopped
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1 mdbell pepper, chopped
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1 stalkcelery, chopped
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2 Tbspgarlic, minced
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3 cwater
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1 bunchgreen onions, chopped
How To Make momie's chicken stew
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1Cut the chicken into pieces, rinse and dry with a paper towell. Salt and pepper the pieces. In a large magnolite Dutch pot, heat the oil on high. Brown the chicken pieces, few at a time and remove to a plate.
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2Add more oil to the pot if needed to get it to 1/4 cup of oil. Then stir in flour using a wooden spatula and cook over moderately low heat, scraping back and forth constantly, until roux is the color of light chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 5 minutes. Stir in garlic and cook 3 more minutes.
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3Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. As it reaches a boil, it will loose the chunky pieces in it. If you want it a little darker, splash in a little Kitchen Bouquet. Add chicken then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Add green onions, and salt/season to taste. Serve over rice.
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