1 onion chopped
1/8 tsp cayenne
1/2 tsp onion powder
4 chicken breasts
12 little red potatoes (peeled and cubed)
4 cups of water
1/2 bell pepper chopped
1/4 tsp black pepper
1 tsp season-all
2 cups roux
6 boiled eggs (chopped)
3 cups cooked rice
Roux Ingredients and Directions
2 tbsp butter, shortening, lard or bacon drippings (any type of fat)
2 tbsp flour
A roux is simply a mixture of fat and flour, generally in equal portions. Melt the butter, shortening, lard or bacon drippings in thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. Do NOT burn! This is a very slow and tedious process.
The secret of a good roux is constant stirring, which prevents the mixture from burning, until the desired color is reached. A roux requires 15 to 30 minutes to cook to the color of dark chocolate.
Directions for Chicken Fricassee
1. Make roux.
2. Boil eggs, cut potatoes and cook rice (1/2 c dry rice per person).
3. Cut chicken into bite-size pieces and sprinkle cayenne, onion powder, black pepper, and season-all on both sides of the meat (be generous!)
4. Cook chicken (do not overcooke, cook until meat is white) and then pour roux over all of the pieces.
5. Add onions, bell peppers, cubed potatoes and chopped garlic (if desired) and cook over medium heat until the onions and bell pepper are soft.
6. Gradually add 3 to 4 cups water into the pot. Stir until the consistency is similar to a thick gravy or stew.
7. If the fricassee is too thick, just add water. Add your boiled eggs. Simmer on low for 20 to 30 minutes stirring occasionally. (The longer the better)
8. Serve over rice and enjoy!