Recipe - Chicken In Sauce Picante

ROUX
One half cup Vegetable oil
One half cup Flour
One half cup Finely chopped onion
One half cup Finely chopped bell pepper
One half cup Finely chopped celery
2 teaspoon Minced garlic

CHICKEN
3 pound Chicken pieces
1 cn (1lb) whole tomatoes;
crushed
1 cup Hot water
1 pn Sugar
2 Bay leaves
1 teaspoon Salt
One half teaspoon Cayenne
One half teaspoon Dried thyme leaves

LRAYGOZA@scuacc.scu.edu (Lynette Raygoza)

From the First Bay Area Chile Heads HotLuck

This recipe comes from the January/February 1995 issue of Saveur.

Roux: Pour the oil into a cold pan. Stir the flour into the still cold
pan. Turn the burner on low. Cook the roux at a low temperature. Stir the
roux constantly for about 4045 minutes until it turns the color of
butterscotch. Add the remaining roux ingredients to the roux. Cook over
medium heat for about 20 minutes.

Then add the remaining ingredients. Reduce the heat to low, cover and
simmer until chicken is tender, about one hour. Adjust seasoning. Stir in
2 Tbs, finely chopped parsley.

My comments: I added more cayenne and thyme. I couldn't find any one pound
can of tomatoes. So, I opened two cans and used about 1820 ounces of
tomatoes. I think I added a third bay leaf.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.