Chicken Stew On Rice

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 -6 tablespoons vegetable oil or 3 -6 tablespoons peanut oil
• 1 (3 -3 1/2 lb) roasting chickens, cut into serving pieces
• 2 1/2 teaspoons salt (or to taste)
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 cups water
• 4 cups rice, prepared according to pkg. directions ( or brown)

Recipe

• 1 heat 3 tablespoons oil in a 4- to 5-quart heavy pot or large deep skillet over moderately high heat until hot but not smoking.
• 2 pat chicken dry and sprinkle with salt. brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large dish.
• 3 add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
• 4 add onion and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes (approximate - use your own judgement) be careful not to b.
• 5 add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (roux will appear curdled initially, but will come together as it reaches a boil.) add chicken and any juices that accumulated, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. stir in some red pepper flakes (if you want a little kick) and salt to taste and serve over rice.
• 6 cooks' note:
stew improves in flavor if made 1 day ahead.