2 tablespoons olive oil
11 chicken legs
1 (10 ounce) can diced carrots
1 (10 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced onion
1 (6 ounce) can crushed pineapple with juice
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chicken broth
Heat oil in large skillet over medium heat. Cook chicken until brown all over, about 7 minutes. Reserve 1 tablespoon oil. Remove thighs and browning thoroughly on all sides, about 2 minutes. Remove meat from pot.
Place celery leaves and celery in a small saucepan. Bring to a boil, then reduce heat to medium heat. Toss celery with remaining oil and toss with onions, peppers, tomatoes, celery, pineapple and flour. Heat through.
Return chicken pieces to pot over medium heat, and sprinkle with salt, chicken broth and seasoning salt. Bring to a boil, then add chicken scraps. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Pour chicken broth into skillet. Add chicken and vegetables, and toss well to coat. Add flour, chicken broth and seasoning salt. Bring to a boil, and cook for 1 minute, until thickened. Remove chicken from skillet, and place on platter.
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