Louisiana Chicken

Submitted By:
ellacott6


Background Info:
For gluten/wheat free variation substitute plain flour for soya flour and it works just as well. For convenience dried crushed chillies can be used (not too many!) and a lot of different vegetables work just as well as the ones listed - infact the more the better!

For candida recipe substitue flour as above and use tinned tomatoes with no citric acid added. No. of Servings:
4 Preparation time:
25min(s) Course:
Main Cooking time:
45min(s) Cooking Instructions:
Heat the oil in a large, heavy based saucepan or frying pan. Add the chicken and cook over a medium heat, sirring, for 5-10 minutes, or until golden. Transfer the chicken to a plate with a slotted spoon.

Stir the flour into the oil and cook over a very low heat, stirring constantly for 10 minutes or until light golden. Do not let it burn. Immediately add the onion, celery and green pepper and cook, stirring constantly for 2 minutes. Add the garlic, thyme and chillies and cook stirring for 1 minute.

Stir in the tomatoes and their juices, then gradually stir in the stock. Return the chicken pieces to the saucepan, cover and simmer for 45 minutes or until the chicken is cooked through and tender. Season to taste with salt and pepper, transfer to warmed serving plates and serve immediately garnished with some lettuce leaves and a sprinkling of chopped thyme.