1 fryer, disjointed 1/4 cup flour 1 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup vegetable oil 1/2 cup chopped celery and leaves 3 green onions, chopped 1 to 2 teaspoons chili powder 1 1/2 cups chicken broth 2 tomatoes, peeled and wedged 1 can (5 oz.) shrimp 1 pimiento, diced Brazil nuts, slivered
Lightly coat chicken with flour mixed with salt and pepper. Brown in vegetable oil. Remove chicken, drain, retaining 2 tablespoons drippings and browned bits. Add celery, onions, chili powder and broth, stir well. Replace chicken, top with tomatoes. Cover, simmer 20 to 30 minutes. Add shrimp, salt if needed. Heat through. Garnish with pimiento and Brazil nuts, serve on rice. 4 to 6 servings.
