• 1 (5 to 6 pound) chicken, cut into 8 pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 onions, diced
  • 1/2 cup celery, diced
  • 4 cups warm water
  • 2 tablespoons poultry seasoning
  • 1 recipe Basic Rice

In a 6- to 8-quart Dutch oven over medium heat, brown chicken pieces in oil. Remove from pot and allow to cool. Remove meat from bones and set aside.

Sprinkle flour in pot and stir until brown. Add onions and celery; cook until tender. Add a little of the water slowly, scraping brown bits from bottom and stirring to combine. Add remaining water, chicken and poultry seasoning.

Reduce heat and simmer until tender (about 1 hour), stirring occasionally as stew thickens. Serve over rice.

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