Deltas Creole Chicken Oh La La Recipe

How to make it

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• Clean AND CUT UP CHICKEN TO YOUR TASTES .iLIKE MINE SPLIT INTO EATABLE SIZE PIECES
• sEASON cHICKEN W ITH tONY CHACERE'S CREOLE SEASONING MIX
• sTART BROWNINGG THE CHICKEN IN A LARGE POT ON STOVE OVER MEDIUM HEAT
• sPRINKLE tONY CHACHERE'S iNSTANT ROUX MIX OVER THE CHIKEN PIECES dO BOLTH SIDES OF CHICKEN
• wHEN BROWN REMOVE FROM HEAT AND SET aside
• After all chicken is browned and seaoned add two small cans of Contindina or Hunts tomato paste and the diced tomotes to the pot
• Add the frozen Seasoning mix I use One half the bag
• Get all browned and ready for the garlic powder or fresh minced to taste we love lotsof garlic and this dish calls for it
• Pour in 24 OZs Sterlized water or chicken Broth I have used both
• Sprinle a dab of sugar on top, This tKES THE NIP OUTOF THE TARTNESS OF TOMATOS
• Cover bring to boil
• Lower heat to simmer and let cook till chicken is tender and done thru and thru
• I cook mine at least two hours tODAY ITS BEEN S IMMERING FOR THREE YoU HAVE TO JUDGE iFITS A "bIG bIRD" COOK LONGER
• Serve over rice with Petit Pois Peas as side veggie
• I guarntee you will have a great Cajun dish with a few modern little helpers Ie SeaSoning mix and God Bless Tony Charchere
• Bon Apetie
• Delta