https://www.saltfactor.com/chicken-salt-pepper/
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It is the Salt and pepper chicken good for weight loss?
I saw a show on MTV where the girl comes to losing weight and his coach had a little chicken and heated up on the stove and do not add salt or pepper, or something. Everything was simply reheated chicken, whose daughter said he had a taste of "Dirt" so I thought to try. Could it be healthy eating for dinner, if I'm on a diet? Furthermore, is it okay if I had broccoli, 2 pieces of toast, chicken and water for dinner?
Boneless chicken breast and broccoli is an excellent dinner. No need two pieces of toast. It is too carbohydrates.
Ingredients
A-1 cup oil
A-1 cup flour
A - 2 ½ cup chopped onion
A-1 cup chopped celery
A-1 cup green peppers
A-2 teaspoons salt
¼ c. Tea pepper
 -  ¼ c. Tea black pepper
A-4 cups of chicken broth and 4 cups water
A-8 boneless thighs
A-1 pounds smoked sausage (I prefer a good kielbasa) cut into ¾ "
A - 2 tablespoons chopped parsley
Kitchen Bouquet (use this option if you want your Roux to be darker, it helps eliminate the amount of time that will happen Roux decision.)
A-3 cups jasmine rice
 ½ cup green onion
A - The Power of the file (this Sprinkle the mixture of okra if you want the liquid thicker)
Instructions
Pre-cook the rice with 2 cups water 1 cup rice. Bake and Book.
Take the sausage sliced and grilled boneless thighs up, burning the two sides. Put aside.
Mix oil and flour in a skillet, preferably cast iron cold, and turn heat to medium heat, stirring constantly until you get a reddish brown well.
Add onion, celery and bell pepper adds stirring until vegetables are tender.
Add chorizo, chicken, salt, cayenne pepper and black water and chicken broth, stirring until all ingredients gathered at the bottom.
Simmer for 3-4 hours. Remove the taste of flour and simmer over the best taste.
Jasmine rice ball, take a comprehensive manual and the package of rice In a small bowl, then place the ball of rice in the center of a bowl of soup shallow. Serve gumbo mixture of rice, garnish with green pepper, add files, if desired, and serve.
Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.
He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills.
He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.