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.
Ingredients
- 5 cup(s) chicken breast or any part of chicken (40 oz.)
- 1 green bell pepper, diced
- 1 red bell pepper diced
- 2 stalks celery, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cup(s) chicken stock
- 2 teaspoon(s) curry powder
- 3 tablespoon(s) paprika
- 1/2 teaspoon(s) sweet basil
- 1/8 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 toasted almonds
- 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) corn oil
Instructions
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Pan fry chicken in vegetable oil until golden brown.
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Saut bell peppers, celery, and onions until just tender; warm chicken stock to boiling point.
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Mix chicken, vegetables, chicken stock, and seasoning.
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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.
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Bake in preheated oven at 350 degrees for 15 to 20 minutes.
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Ready in 1 hour.
Nutrition
Calories: 2312.44kcalCarbohydrates: 114.8gProtein: 241.1gFat: 95.86gSaturated Fat: 22.46gCholesterol: 609.6mgSodium: 2033.77mgFiber: 18.28gSugar: 28.46g
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