Recipe - Creole Oven-Fried Chicken And Rice

One fourth cup Butter
2 md Onions; minced
3 Garlic cloves; chopped
2 Chilies, fresh; chopped *
they use small Anaheim or
finger hot chilies
One fourth cup Flour
8 cup Chicken stock
1 cup Chicken; shredded, optional
1 pt Heavy cream
1 cup Peanut butter, crunchy; no
sugar added
salt & pepper to taste

GARNISHES
Parsley; chopped
Coriander, fresh
Scallions; or peanuts

Saute the onions, garlic, and chilies in the butter until the onions are
soft but not browned. Add flour; stir to avoid sticking and lumping. Before
flour browned, stir in stock; whisk quickly if lumps appear. Bring to a
simmer for at least 30 minutes to cook flour. Stir in the chicken, cream
and peanut butter; bring back to a simmer. Season to taste. Garnish with
your choice of any or all of the following; chopped parsley, fresh
coriander, scallions or peanuts.