Yields: 8 Servings
Ingredients
ROUX
118 ml Vegetable oil
118 ml Flour
118 ml Finely chopped onion
118 ml Finely chopped bell pepper
118 ml Finely chopped celery
10 ml Minced garlic
CHICKEN
1361 g Chicken pieces
1 can (1-lb) whole tomatoes;
237 ml Hot water
1 pinch Sugar
2 Bay leaves
5 ml Salt
2 ml Cayenne
2 ml Dried thyme leaves
Instructions
From the First Bay Area Chile Heads HotLuck This recipe comes from the January/February 1995 issue of Saveur. Roux: Pour the oil into a cold pan. Stir the flour into the still cold pan. Turn the burner on low. Cook the roux at a low temperature. Stir the roux constantly for about 40-45 minutes until it turns the color of butterscotch. Add the remaining roux ingredients to the roux. Cook over medium heat for about 20 minutes. Then add the remaining ingredients. Reduce the heat to low, cover and simmer until chicken is tender, about one hour. Adjust seasoning. Stir in 2 Tbs, finely chopped parsley. My comments: I added more cayenne and thyme. I couldnt find any one pound can of tomatoes. So, I opened two cans and used about 18-20 ounces of tomatoes. I think I added a third bay leaf.