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Directions: In a large stock pot, heat the olive oil. Brown the cut frying chicken parts on all sides. Remove from pan and set aside. In the same pan, brown the onions, celery, peppers until tender. Remove and set aside. Drain all but 1 T. of the oil from the pan. Stir in the flour, crushed tomatoes, chicken broth, tomato paste, lemon juice, red pepper flakes, pepper, red pepper sauce, garlic, bay leaf, and sauteed vegetables. Broil to a boil and then reduce heat to a simmer. Add the chicken pieces and cook, partially covered until thick. About 1 hour. Remove bay leaf and skim excess fat. Stir in the scallions, olives, and parsley. Serve with rice.
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|Serving Size: 1 Serving (2288g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 284 (10%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 1017mg||35 %|
|Potassium 1027.6mg||27 %|
|Total Carbohydrate 556.5g||164 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 552.7g|
|Protein 48.9g||70 %|
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Calories per serving: 2761
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