Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating

The original recipe for this comforting one-pot dish from River Road Recipes called for "boiling a hen in seasoned water." We've adapted it for today's cooks.

Recipe by Southern Living March 2014

Gallery

Hector Sanchez

Recipe Summary

hands-on:
30 mins
total:
2 hrs 10 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

Source

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

Advertisement
Advertisement