Chicken Carter Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelMedium
Ingredients
| Seasoning mix | ||
| Salt | 1 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Onion powder | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Ground sage | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Marjoram leaves | 1/2 Teaspoon, dried | |
| Garlic powder | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| 1 (3-pound) chicken, all skin and visible fat removed (don't worry about the wings), cut into 8 pieces | ||
| 2 cups defatted chicken stock in all | ||
| 1 cup chopped onions, in all | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1/2 Teaspoon, minced | |
| 2 tablespoons all-purpose flour, browned | ||
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 3 cups cooked long-grain white rice | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes.
Remove the chicken and set it aside.
Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits.
Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix.
Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot.
Add 1/2 cup stock and return to a full boil, about 2 minutes.
Add the browned flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms.
Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot.
At this point, the vegetables should be a rich red-brown.
Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock.
Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes.
Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes.
Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes.
Remove the chicken and set it aside.
Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits.
Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix.
Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot.
Add 1/2 cup stock and return to a full boil, about 2 minutes.
Add the browned flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms.
Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot.
At this point, the vegetables should be a rich red-brown.
Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock.
Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes.
Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes.
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