- 4
Ingredients
- Seasoning mix:
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground allspice
- 1 (3 pound) chicken, all skin and visible fat removed (don't worry about the wings), cut into 8 pieces
- 2 cups defatted chicken stock
- 1 cup chopped onion, in all
- 1/2 cup chopped chopped celery
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons all-purpose flour, browned
- 2 cups chopped fresh tomatoes
- 1 1/2 cups sliced fresh mushrooms
- 3 cups cooked long- grain white rice
Preparation
Step 1
Combine seasoning mix ingredients in small bowl.
Sprinkle all surface of chicken evenly with 4 teaspoons of seasoning mix and rub it in well.
Preheat heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees about 4 minutes.
Place chicken in pot and cook, turning once, just untilit starts to turn golden brown, about 5 minutes. Remove chicken and set it aside.
Add 1/2 cup of stock to pot and scrape bottom and sides of pot to clear it of all brown bits. Add 1/2 cup of onions, celery, garlic and remaining seasoning mix. Cook about 8 minutes, stirring occasionally, until liquid evaporates and vegetables begin to stick to pot. Add 1/2 cup stock and return to full boil, about 2 minutes. Add browned flour, and stir until it is completely absorbed, no more of brown flour is visible, and a paste forms. Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear bottom of pot. At this point, vegetables should be a rich red-brown. Stir in tomatoes, remaining onions, mushrooms, and remaining stock. Return chicken to pot, cover, bring to boil, and cook about 4 minutes. Reduce heat to low and simmer until chicken and vegetables are tender, about 15 minutes. Serve over rice.