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Chicken Sauce Piquante | Spicy Chicken Dinner with Rotel Tomatoes, Onions, Bell Peppers and Mushrooms


  • 1 four to five pound chicken, cut into pieces
  • 1 cup oil
  • 1 cup all-purpose flour
  • 16 oz. tomato juice
  • 10 oz. can Rotel tomatoes
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1 four ounce can mushrooms
  • 5 cups water
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • Salt, red pepper, black pepper to taste
    Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8.
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