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Chicken Gumbo
1 Hen or chicken
1 cup flour
1/2 cup oil
2 onions
1 bell pepper
Garlic to taste
5-6 chicken bouillion cubes
Salt
Pepper
Paprika
Cut up hen or chicken season with salt, pepper and paprika and brown in large pot. Add onions, bell pepper, garlic and cook until clear. Add enough water to cover the meat, chicken bouillon cubes and cook until tender. Add water as needed to keep meat covered while tenderizing.
The hen will take much longer to get tender than the chicken. When meat is tender, remove from liquid, let cool and de-bone. Return to the stock. Make a dark roux with flour and oil. Add this slowly, stirring frequently, to the broth.
Before serving, skim and discard oil that has come to the top. Add file if desired. Serve over hot rice.
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