You will love the saucey spicy chicken.
Cayenne Chicken Stew
Servings
6 Servings
Ingredients
- 3 to 6 tablespoons oil
- 1 3- to 3½-lb chicken, cut into serving pieces
- 2½ teaspoons salt
- ½ cup flour
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 1 cup sliced carrots
- 3 cups water
- ¼ teaspoon cayenne or to taste
- ¾ cup thinly sliced green onions
- Cooked white rice
Instructions
- Heat 3 tablespoons oil in a stock pot. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
- Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minute
- Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
- Add onion, carrots, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
- Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.).
- Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes.
- Stir in cayenne, green onions, and salt to taste and serve over rice.
Tips
- Can be made 1 day ahead (green onions) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.
Leave a Reply