8 to 10 pieces of chicken
pinch cayenne pepper
season salt, to taste
pinch Cajun seasoning salt
1/4 C. butter
2 medium onions, diced
1 bell pepper, diced
2 C. water
1 10-oz. can cream of mushroom soup
2 heaping T. all- purpose flour
1 t. Kitchen Bouquet
Clean and dry chicken pieces. Rub with dry ingredients (cayenne pepper, both seasoning salts). Brown coated chicken in frying pan without butter; chicken fat will grease the pan. Remove chicken from pan.
In a smaller frying pan, saute onion and pepper in butter until golden brown. Place chicken and browned vegetables into a stockpot on medium heat. Add water, mushroom soup, flour and Kitchen Bouquet. Whisk until smooth. Bring to boil and reduce to low heat. Cook at least 15 to 20 minutes, or until meat is tender.
Serve on a platter with white rice.