Chef Paul from El Toro Steakhouse presents his Louisiana Chicken
2 tablespoons butter
broiler-fryer chicken, about 3 to 3 1/2 pounds, cut in serving pieces
1 medium onion, sliced
2 cloves garlic, smashed and minced
2 tablespoons all-purpose flour
1 can (14.5 ounces) diced tomatoes, undrained
1 can Kidney beans
1 teaspoon leaf thyme, crumbled
2 teaspoons dried parsley leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon Tabasco sauce
2 cups chopped green bell pepper
1 cup chopped red bell pepper
hot cooked rice
In a large skillet, melt butter. Sauté chicken until nicely browned on all sides. Remove chicken as it browns. Add onion and garlic to chicken drippings and sauté until onion is tender, or about 5 minutes.
Blend in flour, stirring until smooth. Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay leaf, salt, and Tabasco. Add chicken pieces. Return to heat and cook over low heat, stirring occasionally, for 15 minutes. Add green and red bell pepper, as well as the drained and washed kidney beans. Cover and continue to cook over low heat for about 25 minutes longer, or until chicken is tender and done. Serve Louisiana chicken with hot cooked rice. Chicken recipe serves 4.
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