HELL FIRE CHICKEN (translates into Moms Cajun Red Devil Chicken)

I could hear the tone in Aunt Nita's voice from the hallway before I had even turned the corner to enter the kitchen. She was letting Aunt Nelly have it about naming all her dishes for the evenings meal after the "devil". I could tell this was going to be one of those long afternoons in the kitchen.

"Nelly, why does every thing on this menu mention the devil?" Red Devil Chicken, Deviled Eggs, Chocolate Deviled Foods Cake. Maybe we better invite the local Priest over so he can perform an exorcism BEFORE we sit the family down to eat this stuff. This family has enough challenges as it is.

I could tell this was the beginning of a very HOT conversation. Neither one of the Aunts stopped to take a breath to acknowledge my presence. No hello's, offers of a cookie and some milk, not even a nod in my direction. I didn't know whether to be offended or thankful.

"Well, Miss Juanita, I guess it's the same reason as every thing you cook refers to Heaven, or has some sort of religious connotation!" Things like, "Heavenly Hash, Angel Food Cake, Angel Kissed Cookies, and don't let us forget, Heaven's Perfect Pot Roast."

Yep, things were getting HOT and stuffy in the kitchen this afternoon and it didn't have any thing to do with the 101 degree weather outside, nor the sunshine streaming through the kitchen windows. The discussion got really spicy until my Grandpa wondered in and ask what was cooking that smelled so good and was causing such a commotion BEFORE it had time to mingle with his ulcers.

The Aunts continued the supper menu in almost silence, except for a grunt now and then. When supper was served that evening my Grandpa (as he winked at me) was sure to mention how wonderful and almost "heavenly" this HELL FIRE CHICKEN tasted.

HELL FIRE CHICKEN

1 large fryer (cut into serving pieces)
1 T. tomato paste
3 strips of bacon
3 T. minced fresh parsley
3/4 C. flour (in a gallon size baggy)
1 large tomato (peeled & diced)
1/2 C. red bell pepper (diced)
1/2 tsp. ground cumin
1 small jalepeno pepper (minced)
2 cloves garlic (minced)
1/2 C. yellow bell pepper (diced)
1 T. (Red Devil) hot sauce (may use your favorite brand)
1/2 C. celery (chopped)
1 small yellow onion (diced)
1/4 tsp. cayenne
salt to taste
1 1/2 tsp. dried/crushed red pepper flakes
1 C. chicken broth (may use canned)

Wash and pat dry chicken pieces. Place 3 pieces at a time in the baggie with the flour and shake well until well coated. Set chicken aside on a plate and let rest. Place large skillet on the stove on a medium heat setting, or medium flame. After pan is hot add the 3 strips of bacon. Cook until the bacon is crisp, remove bacon from pan. Add the chicken pieces to the skillet leaving on medium heat. Brown the chicken on all sides. (Brown well, turning often. You want the crispy browns morsels that are sticking to the bottom of the skillet) After chicken is brown, remove from pan, set aside. Add to skillet, in this order, stirring after each addition, making sure to scrape up the brown morsels on the bottom of the skillet, bell pepper (yellow and red), salt to taste, celery, onion, jalepeno pepper, garlic, tomato, tomato paste, cumin, hot sauce, cayenne pepper, red pepper flakes, parsley, and chicken broth. Stir the ingredients well once more, turn heat to low simmer setting, place a lid on the skillet and let cook for about 12 minutes, stirring often. Keep lid on the skillet between stirrings. Finally add the chicken back to the skillet. Spoon the sauce over the top of chicken, simmer for 1/2 hour with lid on, or until chicken starts to pull apart from the bone. Place on platter with the bacon crumbled on top to serve. Ummmm, Ummmm, your taste buds will have a party!

This is served with buttered wide noodles, a mound of rice, or buttered grits. Oh yeah, do serve something icy cold, and tall, to drink with this meal. ENJOY.

from a collection Tastebud Tidbits by: Joyce M. Edwards