Chicken Frikki (Fricassee')

Submitted by Chef #580861 Nesbitt

"This is a cold weather comfort food that all members of my family have loved for ages.It is not hard to make and is very good.If you make this, you can say you made a Cajun dish.Everyone in the neighborhood will want to know who is cooking this because the aroma is awesome.We serve it over rice and sometimes have potato salad on the side."

 

• Ready In: 2hrs
• Ingredients: 10
• Serves: 4-6

ingredients

• 3 -4 large boneless chicken breasts, cut each into 3 smaller pieces
• 1 cup oil
• 1 cup flour
• 1 (7 ounce) can Rotel Tomatoes
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1⁄2 cup green onion top, chopped
• 1⁄4 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 3 tablespoons tony's creole seasoning, to taste

directions

1. Make a roux by heating the oil in a heavy pot or dutch oven, add flour gradually and stir until well mixed. Lower heat and continue to watch and stir until it is the color of chocolate brown. This step will take awhile, but you don't have to stand there with it the whole time.
2. Remove from heat. Slowly stir in hot water until contents of pot are about half way up the pot. Place back on fire and bring to a boil. Put remainder of ingredients into pot of roux, lower fire to a simmer and cover pot making sure it does not boil over.
3. Simmer 1 hour adding water as needed. You want to end up with the roux being the thickness of gravy. If chicken is not tender, continue to simmer on low heat until it is fork tender.
4. Check seasonings and add salt and/or pepper as needed.
5. Serve over hot cooked rice.