Chicken Sauce Piquant 2

3 chicken legs

3 chicken thighs

6 medium potatoes quartered

1 large onion, cut long

1 can Rotel tomato diced

1 can chicken broth

6 cloves garlic

Salt and pepper to taste

Garlic powder

1 teaspoon cumin

1 can of tiny peas, no water

Water

In large gumbo pot combine chicken, potato, onion, Rotel tomatoes, chicken broth, garlic, salt, pepper, and cumin. Add water just to cover. Let simmer on medium until potatoes are ready. When potatoes are ready, meat should be ready. When potatoes and meat are done, turn off. Add peas. Stir. Serve with hot rice.

Serves 6.

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Cajun Country -- New Iberia, Louisiana