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Karamu Chicken

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      Title: KARAMU CHICKEN
 Categories: Poultry, African
      Yield: 6 Servings
 
      1    Chicken,cut into serving pcs
           (about 3 pounds)
    1/3 c  + 1/4 c French dressing
      1    16 oz can stewed tomatoes,
           With liquid, chopped
    1/2    Onion, medium, sliced
      2    Celery stalks, chopped
      1 ts Salt
      1 ts Sweet paprika
    1/2 ts Black pepper
    1/4 c  Water
      2 tb All-purpose flour
 
  In a large skillet over low heat, saute the chicken
  pieces in 1/3 cup of the French dressing until lightly
  browned.  Remove the chicken from the skillet.  lAdd
  the tomatoes, onion, celery, salt, paprika, pepper,
  and the remaining 1/4 cup of French dressing to the
  skillet. Stir until well blended.  Return the chicken
  pieces to the skillet; cover, and simmer 45 minutes,
  or until the chicken is done. Remove to a serving
  platter. In a small bowl, gradually add the water to
  the flour.  Stir until well blended and smooth.  Pour
  the flour mixture into the pan juices, turn the heat
  to high, and bring the sauce to a boil.  Lower the
  heat and cook, stirring constantly, until the sauce
  thickens.  Pour the sauce over the chicken. From "A
  Kwanzaa Celebration" by Angela Shelf Medearis
 
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