Sweet potatoes can be served with just about anything—pork, beef and poultry—but I especially like it with this dish.
CHICKEN FRICASSEE
Makes 6 servings
- 1 roasting chicken, about 4 pounds, cut into serving pieces
- Salt and cayenne
- 2/3 cups vegetable oil
- 1/2 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 4 to 5 cups warm water or chicken broth
- 2 bay leaves
- 1/4 cup chopped parsley
- 3 tablespoons chopped green onions
Season the chicken pieces generously with salt and cayenne. Set aside.
Combine the vegetable oil and flour in a large, heavy pot over medium heat. Stir constantly to make a dark brown roux. Add the onions and bell peppers. Cook, stirring often, until the vegetables are very soft, 8 to 10 minutes.
Add the chicken pieces and stir to coat evenly with the roux mixture. Cook for about 5 minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer until the chicken is fork-tender, 1 ½ to 2 hours. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately.
If your taste leans toward pork, by all means pair your sweet potatoes with this.
PORK FRICASSEE
Makes 12 servings
- 1 ½ cups all-purpose flour
- 1 ½ cups vegetable oil
- 3 ½ cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 1 tablespoon minced garlic
- 3 pounds pork shoulder, cut into 2-inch cubes
- Salt and cayenne pepper
- ¼ cup chopped green onions (scallions)
- ¼ cup chopped flat-leaf parsley
- Rice for serving
Combine the flour and oil in a large heavy pot over medium heat. Cook, stirring constantly, to make a dark roux.
Add the onions, bell peppers, celery and garlic and cook, stirring often, until the vegetables are soft, about 10 minutes.
Add the pork and enough water to cover all. Season with salt and cayenne. Simmer, stirring occasionally, until the meat is very tender and the gravy has thickened, about 1 hour.
Add the green onions and parsley, and serve over rice.
