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Name: Chicken Spaghetti #5
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 c Flour; 1 cn Tomato paste; 2 Garlic chopped; 1 Whole onion; chopped; 3/4 -(up to); salt and pepper to taste; 1 c Cooking oil; 1 Whole chicken; cut up into

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INGREDIENTS

1 c Flour
1 cn Tomato paste
2 Garlic ; chopped
1 Whole onion; chopped
3/4 -(up to)
salt and pepper ; to taste
1 c Cooking oil
1 Whole chicken; cut up into

Servings

INSTRUCTIONS

submitted by: karyntag@ix8.ix.netcom.com Put 1/2 cup oil in a large, heavy Dutch oven or pot. Salt and pepper the chicken then add chicken to large pot. Cook over medium heat until chicken is brown on all sides. Saute chopped onions and garlic then add to chicken in pot. Put 1/2 cup oil, plus any excess oil remaining in pot with chicken, into a heavy skillet. Add salt and pepper and 3/4 to 1 cup flour (depending on how much gravy you want to make). Make a dark roux. Add 1 small can tomato paste to your roux. Stir well. (Adding the tomato paste to roux will give the paste a good flavor.) Add about 2 cups or more water to the roux to make your gravy. Pour gravy over chicken and onions in the large pot. Add more water to thin your gravy to the consistency you like your gravy to be. You may need to add more salt and pepper. Cook chicken in gravy over medium to low heat, stirring occasionally for 30 to 45 minutes. Serve over hot spaghetti. Recipe Archive - 01 July 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Chicken Spaghetti #5

1 c Flour
1 cn Tomato paste
2 Garlic chopped
1 Whole onion; chopped
3/4 -(up to)
 salt and pepper to taste
1 c Cooking oil
1 Whole chicken; cut up into

submitted by: karyntag@ix8.ix.netcom.com  Put 1/2 cup oil in a large, heavy Dutch oven or pot. Salt and pepper the  chicken then add chicken to large pot. Cook over medium heat until chicken  is brown on all sides. Saute chopped onions and garlic then add to chicken  in pot. Put 1/2 cup oil, plus any excess oil remaining in pot with chicken,  into a heavy skillet. Add salt and pepper and 3/4 to 1 cup flour (depending  on how much gravy you want to make). Make a dark roux. Add 1 small can  tomato paste to your roux. Stir well. (Adding the tomato paste to roux will  give the paste a good flavor.) Add about 2 cups or more water to the roux  to make your gravy. Pour gravy over chicken and onions in the large pot.  Add more water to thin your gravy to the consistency you like your gravy to  be. You may need to add more salt and pepper. Cook chicken in gravy over  medium to low heat, stirring occasionally for 30 to 45 minutes. Serve over  hot spaghetti.    Recipe Archive - 01 July 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 8 Servings

Calories: 319
Calories from Fat: 254 (80%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 8g
Cholesterol 0mg		0 %
Sodium 20.1mg		1 %
Potassium 27.7mg		1 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 14.4g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 319

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