Chicken Jallop
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
2 hrs
-
Servings
12 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
American
Chicken Jallop
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Chicken Jallop is a traditional southwest Georgia recipe and is essentially a southern chicken stew served over toasted hamburger buns.
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Ingredients
- 4 pound whole chicken (or chicken pieces equal to 4 pounds)
- 1 cup all-purpose flour
- 2 medium onions diced
- 4 ribs celery diced
- ¼ green bell pepper diced
- 1 pod red chili pepper
- 1 bay leaf
- 2 cloves garlic finely chopped
- ½ cup butter melted
- 1 can cream of mushroom soup
- salt and pepper to taste
For serving:
- 12 hamburger buns
- 12 tablespoons butter
Instructions
- Place the chicken and bay leaves in a deep pot with enough water to just cover the chicken. Bring to a boil, reduce the heat to a simmer, and cook covered until the chicken is tender (about 40 minutes). (See notes for pressure cooker instructions.)
- Remove the chicken from the broth and allow it to cool enough to handle. Remove and discard all skin and bones. Set the meat aside. Reserve all the broth.
- While the chicken is cooking, preheat the oven to 350 degrees.
- Place the flour in a cast iron skillet and cook it in the oven, stirring about every 10 minutes, until lightly browned (this step takes about 40 minutes). Set the flour aside.
- Chop or dice the garlic, onions, green bell pepper, and celery.
- Bring the reserved stock to a boil. Add the vegetables and cook over medium heat for approximately 10 minutes.
- Add all the reserved meat to the pot and bring to a gentle boil.
- In a medium bowl, use a whisk to combine the melted butter, cream of mushroom soup, and the browned flour. Mix until thoroughly combined and free of any lumps.
- Add the butter-soup-flour mixture to the hot mixture stirring well.
- Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.
- Open hamburger buns and spread each side generously with butter.
- Place under the broiler until toasted.
- To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
Notes
- The first step in the recipe, cooking the chicken, can easily be done in the pressure cooker or instant pot. Place the chicken in the cooker with 1 cup water. Set the instant pot for 12 minutes at high (or cook for 12 minutes after the pressure cooker achieves a seal). Cool immediately to release the pressure.
Nutrition Information
Show Details
Serving
1
Calories
491kcal
(25%)
Carbohydrates
32g
(11%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
436mg
(18%)
Potassium
245mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
704IU
(14%)
Vitamin C
5mg
(6%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 491kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 436mg | 18% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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