1 hen, 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 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.
In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown.
Add the onions and bell peppers. Cook, stirring often, for about five minutes, or until they are soft.
Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes.
Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender.
Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately.
Recipe serves about 8.