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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a great weeknight dinner. Great served with cornbread and rice and a nice salad. Most of the time I double the amount of sauce that is poured over the chicken because my husband likes extra sauce with his rice. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
3 -4 lbs broiler-fryer chickens, cut up |
2 tablespoons vegetable oil |
1 3/4 cups water, divided |
1/2 cup soy sauce |
1/2 teaspoon dried oregano |
3 medium red potatoes, cut into 1 inch chunks |
3 large carrots, cut into 1 inch pieces |
3 celery ribs, cut into 1 inch pieces |
1 (10 ounce) package frozen peas |
Directions:
1. In a resealable plastic bag, combine flour, garlic powder and pepper.
2. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
3. In a large skillet, cook chicken in oil until browned on all sides; drain.
4. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken.
5. Add vegetables.
6. Bring to a boil; reduce heat.
7. Cover and simmer for 30-40 minutes or until chicken juices run clear.
8. Remove chicken and vegetables; keep warm.
9. Combine reserved flour mixture and remaining water until smooth; add to the cooking juices.
10. Bring to a boil; cook and stir for 2 minutes or until thickened.
11. Serve with the chicken and vegatables.
12. yield 6 servings.
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