"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken & Red Gravy Recipe

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This recipe for Chicken & Red Gravy, by , is from The Humphrey Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breast
1 cup of Flour
1 large onion chop
1 spoonful of minced garlic
˝ green bell pepper
2 stalks of green onion
2 cans of 8oz tomato sauce (Hunts)
1 teaspoon of Soy Sauce
1-32 oz of Chicken Broth

Directions:
Directions:
Cut chicken in cubes and season with Tony Chachere’s, garlic powder, cayenne pepper and salt.
Coat the chicken with flour and fry in olive oil until chicken is lightly brown. After the chicken is cooked, put the chicken in a 5 quart pot. In the same frying pan, satuee the onion, minced garlic, bell pepper & green onion. Then, put the tomato sauce into pan with sauté vegetables. Add a little water in can to get the remaining sauce and put into pot. Add spices. Salt, all purpose Soy Sauce, Cayenne pepper. Then mix the ingredients from the frying pan into the 5 quart pot. Add one 32 ounce of chicken broth instead of water. Pour chicken into 5 quart pot. Allow to cook at medium temperature for approximately 40 minutes. Stir frequently.
Serve over brown rice or spaghetti.
Enjoy a taste of New Orleans.

Number Of Servings:
Number Of Servings:
Nana feeds everyone TWICE!!!!
Preparation Time:
Preparation Time:
1 1/2 hr.

 

 

 

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