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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often. Ingredients:
1 cup sliced celery |
1 cup chopped green pepper |
1 cup chopped onion |
1/4 cup canola oil |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
5 cups chicken broth |
6 cups cubed cooked chicken |
2 cans (6 ounces each) tomato paste |
1/4 cup chopped fresh parsley |
4 teaspoons worcestershire sauce |
2 teaspoons lemon juice |
1 teaspoon salt |
1/2 teaspoon each pepper, sugar and dried thyme |
12 to 16 drops hot pepper sauce |
hot cooked rice |
Directions:
1. In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned.
2. Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 8-10 servings.
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