TabyanInn

My mom used to make this chicken stew for me all the time—it is my favorite family dish. Really an etouffee, this is a rich, dark stew with a roux base served over rice. We frequently had this for Sunday family meals.

Ingredients:

• Roux
• 1 chicken, cut into pieces
• Salt & pepper to taste
• 1 cup fresh parsley
• White rice, cooked

How To Make:

In a large pot make a medium amount of roux.

Salt and pepper the chicken to taste. Add to the roux and brown for approximately 10 min.

Add 4 cups of water. Stir and bring to a full boil. Boil for about 30 min, adding water if needed to get the right consistency—it should be soupy, but a little thick.

Lower the heat to simmer and add the parsley. Simmer another 30 min.

Serve over white rice.

Optional: 15 min before the stew is done, drop in about 3 raw eggs—do not break the yolks. The eggs will poach in the stew and be delicious.

Prep time: 30 min. Cook time: 1 hour 45 min. Serves: 8.

Notes

Source: Rocky Tabyanan.

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