Hands-on Time
30 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 8 servings
Photo: Hector Sanchez

How to Make It

Step 1

If applicable, remove giblets from chicken, and reserve for another use.

Step 2

Sauté Spanish onions and next 4 ingredients in hot drippings in a large Dutch oven over medium-high heat 8 to 10 minutes or until tender. Stir in tomato sauce, next 5 ingredients, 1 cup water, and chicken. Bring to a boil; reduce heat to medium-low, and simmer 1 hour or until chicken is done. Remove chicken, reserving tomato mixture in Dutch oven. Cool chicken 20 minutes.

Step 3

Meanwhile, simmer reserved tomato mixture, stirring occasionally, 20 minutes.

Step 4

Skin, bone, and shred chicken; stir into tomato mixture. Stir in parsley. Add salt and pepper to taste. Serve over spaghetti.

River Road Recipes, The Junior League of Baton Rouge, copyright 1959.

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