My mom used to make this chicken stew for me all the time–it is my favorite family dish. Really an étouffeé, this is a rich, dark stew with a roux base served over rice. We frequently had this for Sunday family meals.
- Roux
- 1 chicken, cut into pieces
- Salt & pepper to taste
- 1 cup fresh parsley
- White rice, cooked
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.
