Lraygoza@scuacc. Scu. Edu (Lynette Raygoza)

From the First Bay Area Chile Heads HotLuck

Roux: Pour the oil into a cold pan. Stir the flour into the still cold pan. Turn the burner on low. Cook the roux at a low temperature. Stir the roux constantly for about 40-45 minutes until it turns the color of butterscotch. Add the remaining roux ingredients to the roux. Cook over medium heat for about 20 minutes.

Then add the remaining ingredients. Reduce the heat to low, cover and simmer until chicken is tender, about one hour. Adjust seasoning. Stir in 2 Tbs, finely chopped parsley.

My comments: I added more cayenne and thyme. I couldn't find any one pound can of tomatoes. So, I opened two cans and used about 18-20 ounces of tomatoes. I think I added a third bay leaf.

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.