| 2 tablespoon Margarine 3 1/2 pound Chicken cut into pieces 1 cup Onion chopped 2 cloves Garlic minced 2 tablespoon Flour 16 ounce Canned tomato undrained 1 teaspoon Thyme dried leaves 1 teaspoon Parsley chopped 2 Bay leaf 1 teaspoon Salt 1/4 teaspoon Tabasco sauce 1/2 cup Green pepper chopped 1 Celery chopped 1/2 Jalepeno seeded and to taste |
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| Instructions Melt butter in skillet. Saute chicken in hot butter until golden brown. Remove from skillet. Add onion and garlic to drippings and saute until soft, about five minutes. Blend in flour until smooth and remove from heat. Stir in tomatoes, thyme, parsley, bay leaves, salt and Tabasco. Add chicken. Cook covered over low heat for 15 minutes. Add green pepper and cook covered over low head 30 minutes or until chicken is tender. Serve on rice. |
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