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Add a photoServings: 10
Ingredients
- 3 lb Chicken pcs
- 2 c. Flour
- 1 tsp Salt
- 1/2 tsp Cayenne pepper
- 1 c. Oil or possibly Crisco
- 2 c. Finely minced onion
- 2 c. Finely minced bell pepper
- 1 x Clove garlic, chopped
- 2 lb Canned peeled tomatoes
- 1/2 c. Finely minced fresh parsely
- 1Â 1/2 tsp Salt
- Â Â Tabasco sauce to taste
Directions
- Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pieces. in the flour. Heat oil over med. high heat in lge. skillet. Brown the meat in the warm oil, then remove and place in roasting pan. Over med heat in same skillet and oil in that chicken was fried, add in the onions, pepper and garlic, and saute/fry abt. 20 minutes. Add in the tomatoes and parsley and stir in the salt and warm sauce. simmer about 20 minutes., stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hr. or possibly till chicken is tender and no longer pink at the bone. Serve with warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 10 servings | |
| Calories 515 | |
| Calories from Fat 322 | 63% |
| Total Fat 36.19g | 45% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.56g | |
| Cholesterol 69mg | 23% |
| Sodium 778mg | 32% |
| Potassium 460mg | 13% |
| Total Carbs 26.67g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.05g | 3% |
| Protein 21.06g | 34% |
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