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From Statesboro Market2Go
<p>A tender and flavorful variant of chicken over rice that hails from New Orleans. This recipe features locally raised chicken, generous portions of farm fresh onions, bell peppers, and green onions, as well as popular and powerful locally bottled hot sauce. Though it takes about two hours to prepare it’s definitely worth it to experience this marvelous meal! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: The Week magazine, Melissa M. Martin (Food & Drink section) (Entered by Ariana Giddens)
1 5-lb Whole chicken (skin removed)
1 tablespoon Salt
1 teaspoon Black pepper
1 teaspoon Cayenne pepper
2 tablespoons Hot sauce
1/4 cup Canola oil
3 pounds Finely diced onions
1 tablespoon Water or chicken stock (more if needed)
1 1/4 cups Finely diced celery
1/2 cup Finley diced green bell pepper
1 or 2 Tomatoes can be added to the mixture if you desire
Your favorite type of cooked rice for serving
1/4 cup Finely diced parsley
1/4 cup Finely chopped green onions
Step by Step Instructions
- Cut chicken into 8 pieces and remove skin. Place into large bowl and season with salt, pepper, cayenne, and hot sauce. Set aside to marinate for 15 minutes.
- Warm a heavy bottomed 4-gallon Dutch oven over medium heat for 2 minutes, then add oil and heat for 30 seconds. Add chicken and cook it until it is browned on both sides (about 5 minutes on each side). Add onions and water/stock and stir vigorously to scrape up any browned bits from the bottom of the pot.
- Reduce heat to lowest setting, cover pot and smother chicken for 20 minutes. Add celery and bell pepper and stir to combine. cover and smother until chicken is falling off bone, 1 hour 40 minutes, stirring every 20 minutes. If dry, add stock or water. Season to taste.
- Spoon chicken over rice and garnish with parsley and green onions.
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