cateory: cuisine
Bloody mary chicken creole
Reviews: 198
Ingredients:
- 1 (3 pound) fryer, cut into serving pieces
- 1 1/2 cups bloody Mary mix
- 1 cup chopped onions
- 1 teaspoon chopped garlic
- 1/2 cup chopped green bell peppers
- 1/2 cup dry white wine
- 1/2 teaspoon salt (or more to taste)
- 1/4 cup vegetable oil
- 1/4 teaspoon cayenne (or more to taste)
- 2 (10 1/2 ounce) cans beef consomme
- 2 bay leaves
- 2 tablespoons flour
- 3 tablespoons chopped parsley.
How to make
Bloody mary chicken creole
Bloody mary chicken creole
- In a large heavy pot, heat the oil over medium-high heat and saute the chicken, turning to brown on both sides.
- Remove the chicken and set aside.
- Add the onions and bell pepper and saute for about five minutes, or until they are soft.
- Reduce the heat to medium.
- Add the flour and stir constantly for about 5 minutes.
- Add the bloody Mary mix, garlic, bay leaves, salt, cayenne, wine and consomme.
- Simmer for l5 to 20 minutes, stirring occasionally.Add the chicken.
- Cover and simmer for about 45 minutes, or until the chicken is tender.
- Add the parsley and serve over rice.
- Enjoy Bloody mary chicken creole!
Comments for
Bloody mary chicken creole
Bloody mary chicken creole
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