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CHICKEN
RECIPE OF THE DAY (December 29th 2006):
Native American Chicken
Gumbo
by Hilde
Ingredients: 1 chicken cut into serving pieces,
salt and ground pepper to taste, ½ cup vegetable
oil
2 large onions chopped (2 cups), 1 green bell pepper
chopped (1 cup), 1 quart water, 1 ½ tsp. file
powder, tobasco sauce to taste (optional)
Method:
1. Rinse chicken and pat dry. 2. Season with salt
and pepper and reserve. 3. Heat oil in a large heavy
pot or dutch oven over medium heat. 4. Add onions and
bell pepper. 5. Cook, stirring for 10 to 12 minutes,
until well browned. 6. Pour off all but about 1 tbsp.
of oil from pan and add chicken pieces. 7. Brown chicken
well on both sides, 12 to 15 minutes. If pan juices
begin to stick and burn, add a few drops of water and
stir and scrape with a spatula to loosen them. 8. When
chicken is browned, add remaining water. Simmer over
medium-low heat for 20 to 30 minutes, until chicken
is tender and cooked through. 9. Stir in file powder,
remove from heat and cover for 5 minutes. 10. Season
with salt, pepper and hot sauce if desired. serve
gumbo with rice. (serves 6 people)
BON
APÉTIT......
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