Roux Chicken

Roux Chicken

Roux Chicken
When it comes to dinner, bird is the word. Baked chicken has never been better, especially when prepared with a host of fresh veggies. Without a doubt, this recipe "roux" the roost.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
10 - 12 servings

Ingredients
5 cups chicken breast or any part of chicken (40 oz.)
1 green bell pepper, diced
1 red bell pepper diced
2 stalks celery, diced
1 medium onion, diced
3 cups chicken stock
2 tsp. curry powder
3 tbsp. paprika
1/2 tsp. sweet basil
1/8 tsp. salt
1/4 tsp. black pepper and toasted almonds
1/2 cup all-purpose flour
2 tbsp. of corn oil

Methods/steps
Pan fry chicken in vegetable oil until golden brown. Saut bell peppers, celery, and onions until just tender; warm chicken stock to boiling point. Mix chicken, vegetables, chicken stock, and seasoning. Stir 1/2 cup all-purpose flour in 2 tbsp. of corn oil in frying pan until golden brown and mix it with the chicken and veggie. Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Additional Tips
Ready in 1 hour

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