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Add a photoServings: 4
Ingredients
- 1 to 2 1/2 lbs. chicken
- 2 c. onion, minced
- 1 bell pepper, minced
- 1 c. celery, minced
Directions
- Cut chicken into serving pcs. In 4-qt iron pot fry chicken in sufficient oil to cover, cook a few pcs at a time till all is brown on both sides. Remove chicken, place minced onion, bell pepper and celery in pot. Cook till slightly brown, stirring frequently. Put chicken back in pot and salt and pepper to taste. Stir. Place lid on pot, cook slowly till chicken is tender. Add in water as needed (a little at a time). Serve with warm fluffy rice. Variation: add in tomato sauce, with chicken. Substitute shrimp with tomato sauce instead of chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 185 | 57% |
| Total Fat 20.47g | 26% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 116mg | 5% |
| Potassium 461mg | 13% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.05g | 3% |
| Protein 26.26g | 42% |
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