Chicken Saute a la Creole
Yield
10 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
chicken drippings
|
* |
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
onions
chopped |
|
| 2 | cups |
tomatoes
sieved |
|
| ¼ | teaspoon |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
chicken drippings
|
* |
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
tomatoes
sieved |
|
| 1.3 | ml |
basil
|
*
|
Directions
Cut chicken into serving size pieces, put flour, salt and pepper into a shaker bag and evenly coat chicken.
Heat oil in a skillet over medium heat and brown the chicken evenly.
When chicken is browned remove and set it aside keeping it warm.
Pour off 2 tablespoons of chicken drippings.
Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender.
Add tomatoes, garlic and basil. Stir in chicken and cover.
Simmer 30 to 40 minutes or until chicken is tender.
Stir sauce occasionally.
