Fricassee Chicken |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 4-pound chicken, cut into 8 serving pieces | juice of 1 lime | 2 medium yellow onions, peeled and sliced |
| 2 ripe tomatoes, coarsely chopped | 3 cloves garlic, peeled and crushed | 3 scallions, chopped |
| 1-1/2 teaspoons dried thyme, whole | 1 teaspoon salt | 1/2 teaspoon freshly ground black pepper |
| 2 tablespoons peanut oil | 1/2 cup water | |
| 1 | Toss all the ingredients, except the peanut oil and water, in a large bowl and marinate for 1/2 hour. |
| 2 | Drain the chicken, reserving the marinade and vegetables. Brown the chicken in a nonstick frying pan, using the oil. You should probably do this in 2 batches. Place the chicken in a 6 to 8-quart stove-top casserole water. Cover and simmer 1 hour. |
| 3 | Add additional salt and pepper to taste. |