Makes 6 servings.
- 1 broiler-fryer (2½ to 3 pounds), cut in serving pieces
- salt and ground black pepper to taste
- ¼ teaspoon garlic powder
- ½ cup vegetable oil
- 1 cup sliced onion rings
- 2 cups sliced carrots
- 4 cups chicken broth
- ¼ teaspoon hot pepper sauce
- ½ teaspoon basil leaves, crushed
- 2 tablespoons cornstarch
- 3 cups cooked rice
- Season chicken with salt, pepper, and garlic powder.
- Brown chicken pieces in oil on all sides. Drain off all fat.
- Add onion, carrots, broth, pepper sauce and basil. Cover and cook over low heat 30 minutes or until tender.
- Mix a little water into cornstarch; stir into chicken mixture. Cook until thickened.
- Serve over fluffy rice
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