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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.
Karamu Chicken
Submitted by Maria G. See all of Maria G.'s recipes. | January 14th, 2022
Ingredients are for 6 Servings.
Scale It
Amount Unit Ingredient
3 1/2 pounds
3/4 cup
16 ounces
1/2 medium
2 stalks
1 teaspoon
1 teaspoon
1/2 teaspoon
1/4 cup
2 tablespoons
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.

Submitted by Maria G. See all my recipes. | January 14th, 2022

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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.