Recipes

Chicken Creole

Cajun  Misc. One Dish 

• Cooking Time: 120
• Servings: 6-8
• Preparation Time: 10
• Olive Oil
• 2 Chicken breasts, diced
• 4 Carrots, diced
• 4 Celery, diced
• 1 ea of Tri-color Bell Peppers, diced
• 1 lg Vidalia Onion, diced
• 4 cloves Garlic, chopped
• 1 lg can crushed Tomatoes
• 1/4c+/- Louisiana RedHot sauce
• 1/4c+/- Worcestershire sauce
• Salt & Pepper
• liberal sprinkling of ea: Cumin, Coriander, Cayenne, Pepper flakes
• dash of Sugar
• Rice, steamed in Chicken broth, to serve

* Heat oil in Dutch oven; add chicken, and all veggies EXCEPT CANNED TOMATOS. Saute til chicken is browned and veggies begin to tender.

* Add tomatoes, sauces to your liking/heat preference and season to taste w/salt & pepper and spices.

* Bring to a low boil and cook 20-30min, stirring frequently, to reduce and stew chicken and veggies.

* Reduce heat to VERY low to simmer for 1+hrs, til very thick and tender, chicken breaking apart.

* Serve over steamed rice!

I am a fan of eating out, figuring out the recipe, and recreating it at home. I am also a fan of 1- or 2-pot peasant food, and Cajun or anything SPICY. So I had lunch at Yats the other day, and this is what I had!

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