Directions:
- In a large pot or dutch oven , melt butter over medium-low heat and add flour.
- Stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
- Then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
- Add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
- Taste and add more salt, pepper and/or cayenne, if needed.
- Bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
- Uncover, and continue to simmer over low for another half hour. Chicken will be falling apart somewhat. Check for seasoning and adjust if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 735.61 Kcal (3080 kJ) | ||
| Calories from fat | 243.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27g | 42% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 12117.06mg | 505% | |
| Potassium | 1739.21mg | 37% | |
| Total Carbs | 113.53g | 38% | |
| Sugars | 44.31g | 177% | |
| Dietary Fiber | 13.18g | 53% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 128mg | 213% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.3mg | 141% | |
| Calcium | 211.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 77.98 Kcal (326 kJ) | ||
| Calories from fat | 25.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 42% | |
|---|---|---|---|
| Cholesterol | 6.47mg | 20% | |
| Sodium | 1284.47mg | 505% | |
| Potassium | 184.37mg | 37% | |
| Total Carbs | 12.04g | 38% | |
| Sugars | 4.7g | 177% | |
| Dietary Fiber | 1.4g | 53% | |
| Protein | 0.96g | 18% | |
| Vitamin C | 13.6mg | 213% | |
| Vitamin A | 0.2mg | 49% | |
| Iron | 2.7mg | 141% | |
| Calcium | 22.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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