Tips and Hacks
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.
| Amount | Unit | Ingredient | |
| 3 1/2 | pounds | ||
| 3/4 | cup |
French Salad Dressing
divided
| |
| 16 | ounces |
Stewed Tomatoes
canned, chopped
| |
| 1/2 | medium |
Onion
sliced
| |
| 2 | stalks |
Celery
chopped
| |
| 1 | teaspoon | ||
| 1 | teaspoon |
Paprika
sweet
| |
| 1/2 | teaspoon | ||
| 1/4 | cup | ||
| 2 | tablespoons |
Onion
Celery
Salt
Pepper
Directions:
Cut your chicken into serving size pieces.
In a large skillet over low heat, saute the chicken pieces in 1/2 cup of French dressing until lightly browned. Remove the chicken from the skillet. Set aside.
In the same pan; add the tomatoes, onion, celery, salt, sweet paprika, pepper and the remaining French dressing. Stir until well blended.
Return the chicken pieces to the skillet; cover, and simmer 45 minutes, or until the chicken reaches an internal temperature of 165°F. Remove to a serving platter.
In a small bowl, gradually add the water to the flour to make a 'slurry'. Stir until well blended and smooth.
Pour the flour mixture into the pan juices. Turn the heat to high, and bring the sauce to a boil. Lower the heat and cook, stirring constantly, until the sauce thickens.
Pour the sauce over the chicken.
In a large skillet over low heat, saute the chicken pieces in 1/2 cup of French dressing until lightly browned. Remove the chicken from the skillet. Set aside.
In the same pan; add the tomatoes, onion, celery, salt, sweet paprika, pepper and the remaining French dressing. Stir until well blended.
Return the chicken pieces to the skillet; cover, and simmer 45 minutes, or until the chicken reaches an internal temperature of 165°F. Remove to a serving platter.
In a small bowl, gradually add the water to the flour to make a 'slurry'. Stir until well blended and smooth.
Pour the flour mixture into the pan juices. Turn the heat to high, and bring the sauce to a boil. Lower the heat and cook, stirring constantly, until the sauce thickens.
Pour the sauce over the chicken.
Submitted by Maria G. See all my recipes. | January 14th, 2022
Filed Under:
-
Cuisine: Venezuela
Tested and True
The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't.
Agar will set up regardless if it's cooled or not.