Recipe by riffraff
This dish has a lot of good flavor. Another from my friends in New Orleans.
Top Review by Mysterygirl
This dish is great for those who have family members that don't like spicy hot food and those who do because the heat can be adjusted in each bowl with the hot sauce. I used 8 thighs instead of a whole chicken which worked out well for us. I also used a small bag of frozen corn instead of fresh (not really the season now). I served it with french bread and rice cooked in chicken broth with garlic & parsley. We'll definitely make this dish again.
- 1 (3 lb) broiler-fryer chickens
- 8 ears young tender corn
- 1 cup flour
- 3⁄4 cup vegetable oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1⁄2 cup red bell pepper, chopped
- 1⁄4 cup garlic, diced
- 1⁄4 cup green onion, sliced
- 2 cups canned tomatoes
- 2 tablespoons tomato sauce
- 1 cup mushroom, sliced
- 2 cups chicken stock
- salt and black pepper
- hot sauce
Directions See How It's Made
- Cut corn from cobs and scrape out milk.
- Cut chicken into serving pieces.
- Season well with salt and pepper.
- Dust pieces in flour on all sides until well coated.
- In a heavy bottom Dutch oven, heat oil over medium high heat.
- Saute chicken and brown well on all sides.
- When brown (it will not been totally done yet), remove from pot and keep warm.
- In the same oil, add corn, onions, celery, bell pepper, garlic, green onion and tomatoes.
- Saute 3-5 minutes or until veggies are wilted.
- Add tomato sauce and mushrooms.
- Return chicken to pot and stir well into the vegetables.
- Add chicken stock, cover and reduce to simmer and cook until chicken is tender, approximately.
- 45 minutes.
- Season to taste with hot pepper sauce.