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| Caribbean Chicken
2 1/2 pound fryer
1 1/4 teaspoons of salt
1/2 teaspoon of black pepper
1/2 green pepper, sliced
1/2 large onion, sliced
1/4 teaspoon of poultry seasonings
1/4 teaspoon of thyme
2 or 3 blades of chives
1 large tomato, sliced
1 bay leaf, crushed, optional
1 tablespoon of oil
1 teaspoon of Kitchen Bouquet or caramel color
1/2 cup of water
Cut the chicken into serving pieces, and sprinkle with salt and pepper. Mix together the green pepper, onion, poultry seasoning, thyme, chives, tomato and bay leaf and let stand for 30 minutes or longer if desired.
In a large skillet, brown the chicken in the oil and Kitchen Bouquet or caramel color. Cover and simmer over low heat for 10 minutes. Sprinkle the vegetable herb mixture over the chicken, cover and cook over lowest possible heat for 45 minutes. Add the water a little at a time, if necessary to prevent the chicken from drying out. Remove the chicken piece to a hot platter. Thicken the pan juices with a little flour mixed with water and serve with the chicken over Fluffy Rice.
Serves 4 |
Chicken Cookbooks
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