Fricasse Chicken with red beans and rice

MMMMMMM yummy

Cookbook: Frugal Gourmet On Our Immigrant Ancestors

Page: 232

1 4lb. chicken cut up into 8 serving pieces 

Juice of 1 lime
onion powder ( or 2 med. onions, peeled and chopped)
2 ripe tomatoes, coarsely chopped
3 cloves of garlic, peeled & crushed
3 scallions, chopped
11/2 tsp. dried thyme, whole
1/2 tsp. rosemary(I added this)
salt and pepper to taste
2 Tbsp. peanut oil
1/2 cup water

• Toss all ingredients together except for the oil and water, in large bowl and marinate for 1/2 hour or more.
• Drain chicken, reserve marinade and veggies.
• Brown chicken in peanut oil. You should do this in batches (2).
• Place chicken in a 6-8 quart dutch oven or stove top casserole dish and add marinade with the veggies, plus the 1/2 cup water. Cover and simmer 1 hour. Add salt and pepper to taste.
• Serve with red beans and rice.