From the "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 2 chickens (about 2-1/2 pounds each)
  • 1/2 cup butter
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 pound fresh mushrooms, chopped
  • 1 clove garlic, crushed
  • 1 can (28 ounces) tomatoes
  • 1/3 cup flour
  • 1/2 teaspoon paprika
  • Salt and pepper
  • 1/4 cup melted butter


Simmer chickens until tender.  When cool, bone and cut into large pieces.  Melt butter in Dutch oven; sauté onion, green pepper, mushrooms and garlic until tender.  Add tomatoes and simmer briefly.  Mix flour, paprika, salt and pepper.  Dip chicken pieces in flour mixture and brown quickly in melted butter.  Mix chicken pieces with the tomato mixture and serve over rice.SERVES:  8

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