Cooking Cajun: Chicken with Rice

Cooking Cajun: Chicken with Rice

Makes 4 servings

1 roaster chicken, about 4 pounds, cut into serving pieces

Salt and cayenne to taste

All-purpose flour

¼ cup vegetable oil

3 large onions, thinly sliced

2 large bell peppers, coarsely chopped

1 cup water

1 cup whole kernel corn (optional)

1 cup young peas (optional)

½ pound fresh mushrooms, sliced (optional)

3 tablespoons chopped parsley

Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken and cook, turning the chicken pieces, until they are evenly browned. Scrape the bottom of the pot to loosen any browned particles.

Add the onions and bell peppers. Stir for about 15 minutes, scraping the bottom of the pan to loosen any browned particles. The onions should be soft and golden. Add the water and stir to mix well. Reduce the heat to medium-low and cook, partially covered, until the chicken is tender, about 1 hour. Stir occasionally.

If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes. Adjust seasonings. Add the parsley and serve immediately over rice.