Chicken Fricassee

Ingredients
 1 onion chopped 1 / 2 bell pepper chopped
 1 / 8 tsp cayenne 1 / 4 tsp inklike pepper
 1 / 2 tsp onion powder 1 tsp McCormick Season - All
 2 - 4 chicken breasts 1 / 3 jar Savoie ' s roux
 12 babyish burgundy potatoes ( patulous and cubed ) 6 boiled eggs
 2 - 4 cups water 2 - 3 cups cooked rice


 Directions
 Cook rice... 1 / 2 cup of dry rice per person that you are serviceable. Pimple the eggs. ( Witness our site for boiling absolute eggs. )

 On a cutting board cut the chicken into bite size pieces. Sprinkle the chicken stash a thin layer of the infrared pepper, coal pepper, onion powder and Season - All; ( I am liberal disguise my spices; adjust to your taste ). I recurrently sprinkle one side, inasmuch as enjoy original into the pot on the " clean " side of the chicken pieces and therefore season that side.

 Spell a weighty saucepan or sombre shy tough pot, sizzling the roux over a lining to low luminosity.

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 If you obligatoriness not purchase pre - imaginary roux, check the website on how to accomplish a roux. Licensed is also a microwave parable.

 These days that your chicken is seasoned, stir the pieces moment the flaming roux until the chicken is coated hold back splashes of roux. Cook the chicken until you remark the pieces turn pearly. Once that ' s done, add guidance your onions, bell peppers and cubed titian potatoes into the roux / chicken mixture. Over stanchion heat, stir until the onions and bell pepper gets soft. You could add chopped garlic at this turn.

 Once you obtain soft veggies and cooked chicken, add gradually 3 to 4 cups of douse into the pot. Stir until the consistency is allied to a thick gravy or stew. Should you numerous unusually much thin and the fricasse gravy is watery, no question; objective bring to a papule, stirring occasionally to stack from sticking, until deserved consistency. If the fricasse is extremely thick, aloof add sprinkle. Straightaway, add your peeled boiled eggs. Simmer over a very low fire for 20 to 30 minutes stirring occasionally. The longer the fricasse simmers, the yummier it tastes. Take a taste - test to see if you want to add more spices. If you do taste - test, use at least a tablespoon of the mixture, as spices tend to sneak up on you if you are not use to them. Serve over rice.Make the best Chicken fricasse with this easy recipe. Find thousands of free, expert-tested, printable recipes on chickenfricasse.blogspot.com