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NOVEMBER 24

Toronto Travel Guide

Chicken Stew



Recipe:


  • 2 Chickens, cut up
  • 1 tsp. Black Pepper
  • 4 Onions, chopped
  • 1 tsp. Tabasco Sauce
  • 1 cup Celery, chopped
  • 1 tblsp. Parsley Flakes
  • 2 Green Peppers, chopped
  • Cup Green Onions, chopped
  • 2 cups Flour
  • 1 cup Olive Oil
  • 1 tsp. Salt
  • 3 quarts Water
Preparation:
  1. Brown chicken in olive oil in dutch oven.
  2. Remove chicken and add flour to make roux.
  3. Stir constantly until brown.
  4. Add onions, celery and peppers.
  5. Cook until soft.
  6. Add chicken and 3 quarts of water.
  7. Add seasonings and stir well.
  8. Let cook until chicken is tender.
  9. Add parsley.
  10. Cook for 5 minutes and serve.


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