This is a very simple meal, complicated only by the amount of time it takes to create. From start to finish, it can take in excess of 90 minutes. If I were to make this again, it would most likely be a Saturday dish, when I have more free to accessable to me.
Aside from that, it’s quite a tasty dish, with the broth inhabiting both spiciness and graviness (which isn’t really a word, but should be). With rice and bread on the side to sop up said “gravy”, it brings one of those little joys that all dinners should be known for.
- 1/4 cup vegetable oil
- 1 5 lb. chicken, cut into appropriate pieces (thighs, wings, etc)
- 1 Tablespoon kosher salt
- 1/2 cup All Purpose Flour
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 celery stalk, chopped
- 3 cups of water
- 1/2 teaspoon cayenne pepper
- 1 cup green onions, chopped
Heat 3 tablespoons of the vegetable oil in a large stock over medium high heat. Pat the chicken dry and the salt liberally. Add to the hot oil to brown, approximately five minutes per side. Cook the chicken in batches in order to prevent overcrowding of the pot, ensuring that the chicken can brown well.
Once done, place the chicken in a bowl and set aside.
Add the remaining oil to the stock pot and allow to come to temperature. Stir in the flour, creating a roux. Lower the heat to medium low. Mix well and allow to cook for 10-15, creating a velvety tannish mixture. Stir often, scraping off any of the chicken fronds from the bottom of the pot allowing them to become part of the roux.
Add the onions, peppers and celery, and cook until the onions become soft, between 8-10 minutes. Add the water, raise the heat to medium high and bring to a boil, where the water will intergrate with the roux, making a thickened broth/gravy amalgamation.
Place the chicken back into the broth, along with any additional chicken juices within the bowl. Lower the heat to a simmer (185 degrees F), cover and cook for 30 minutes.
After the 30 minutes, stir in the cayenne pepper and green onions. Salt to taste at this point.