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Chicken Spicy with Peppers

Use any chicken pieces
(legs, thighs, breasts ect.)
1 can small mushrooms(optional)
1/3 cup soy sauce
1/2 yellow bell pepper(cut up)
1/2 red bell pepper(cut up)
1/2 green bell pepper(cut up)
(If using breast meat cut meat into bite sizes)
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon ginger
1 tablespoons of chicken seasoning
(is red in color)
If you do not have the chicken seasoning add
1 teaspoon of hot sauce
or 1/2 fresh hot red pepper; chopped
2-3 tbls. cooking white wine
4--5 tbls. flour
1/2 cup cooking oil
salt & pepper to taste
1/2 tbls.Garlic(minced or garlic powder)
1/2 tbls. onion powder
1 can sliced or fresh sliced carrots
3 -4 cups water
Sprinkle some chicken seasoning, garlic powder,& onion powder,
to the chicken pieces before frying.
In large skillet fry the chicken until very brown
and somewhat crispy
turn over on both sides
(about 15 minutes.)
Put chicken aside when finished
Saute and add all onions and peppers to the pan.
Remove veggies.
Add flour to the oil and add a little more oil
(about 1/3 cup more oil)
to the pan and cook a roux.
About ten minutes(be careful not to burn the roux.)
Add about 3-4 cups water and stir.
Return chicken and all veggies to the pan.
(including the carrots)
Add all other seasonings and soy sauce
Add white wine to the gravy.
Cook on a medium fire for about 15 minutes.
Serve over rice or noodles .
Makes a complete meal.
Dottie's Original Recipe

from Dottie's Kitchen