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1 large Onion, Chopped
½ small Red Pepper, Chopped
1 Garlic Clove, Minced
2 tablespoon Flour
¾ cup Water
½ teaspoon Thyme
¼ teaspoon Cayenne
1 small Green Pepper, Chopped
2 stick Celery, Stalks Sliced
2 tablespoon Margarine
3 cup Chicken, Cooked & Chopped
¾ teaspoon Chicken Bouillon
¼ teaspoon Salt
1 dash Hot Sauce
Heat oiled skillet and add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.
½ small Red Pepper, Chopped
1 Garlic Clove, Minced
2 tablespoon Flour
¾ cup Water
½ teaspoon Thyme
¼ teaspoon Cayenne
1 small Green Pepper, Chopped
2 stick Celery, Stalks Sliced
2 tablespoon Margarine
3 cup Chicken, Cooked & Chopped
¾ teaspoon Chicken Bouillon
¼ teaspoon Salt
1 dash Hot Sauce
Heat oiled skillet and add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.