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Chicken Creole

 

A Reader and a Friend Submits a Recipe

My dear friend, Janet sent me a recipe she wants to share with you. If you recall, I mentioned Janet in the Stress Awareness Month post where we featured six different salad recipes. Janet, who lives in Moorestown, NJ taught me how to roast red peppers and shared with me her delicious dressing for the peppers.

She called me after reading that post and told me she tried my Creole Rice recipe in the post Who Dat? She said it was good but that she has a healthier version of the recipe she thought you all might like. So I told her to send it to me and I would be happy to share it.

There will be no pictures with this recipe as I have not made it yet. And Janet and her husband Henry do not have a digital camera.

I have not costed it out either. But based on the ingredients used I don’t think this would cost much more than the Creole Rice I shared with you back in February. The chicken breasts might be a bit more expensive, but you could wait till chicken was on sale. Or you could substitute chicken thighs which are always a less expensive yet extremely tasty piece of the chicken.

And it is definitely healthier since it uses chicken instead of hamburger, and it uses whole canned tomatoes instead of tomato juice which has a very high salt content.

Like all great cooks Janet cooks a lot by sight. She does not give exact measurements for all ingredients. She Rachel Ray’s it. That is she eyeballs it. For the flour a few tablespoons should do it, same for the olive oil. As for the chicken, 1 chicken breasts per person or what you can afford. You could use more than 1 per person and than have plenty for left overs.

This sounds delicious. I also like it because the rice is served on the side.

Glitter Graphics | http://www.graphicsgrotto.com

So with a big THANK YOU to Janet I present:

Chicken Creole Style:

Here is What You Will Need:

Chicken Breasts

Flour for dredging the chicken

Olive oil

One cup sliced onion,

One green pepper chopped,

One half cup celery chopped

One garlic bud crushed

Salt and pepper to taste

Dash Tabasco sauce

One crumbled dry bay leaf

One medium sized can peeled whole tomatoes (12 ounces)

 

Here is what you do:

Dredge chicken with flour and brown lightly in olive oil

Remove the chicken to a plate.

Add the onion, celery, green pepper and garlic.

Cook slowly for five minutes over medium-low heat.

Add remaining ingredients breaking up tomatoes.

Bring to a boil.

Add the chicken back to the pot.

Reduce heat, cover tightly, and simmer for forty minutes.

Serve with cooked rice.

I would also add a salad.

Thank you graphic from:  Glitter Graphics, with thanks!

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