Ole's Chicken Creole.
Around 2 1/2 lbs of boneless, skinless chicken breasts diced into bite sized pieces.
2 cups chopped onion (1 big one)
1 cup chopped green onion (scallions)
1 cup chopped bell pepper (1 big one)
1 cup chopped fresh parsley (it's not just a garnish but adds flavor)
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon Red Devil (or other cayenne pepper sauce) NOT tobasco sauce
1 14 oz can chicken stock
2 14 oz cans diced tomatoes
1 8 oz can tomato sauce
Add about a tablespoon of olive (or other) oil to a pot on medium heat and brown the diced chicken. This will take a while as the chicken renders a lot of water. I like the richer flavor from caramelizing th chicken. Transfer the chicken to a bowl, add a little more oil and saute the onion, scallions, bell pepper and parsley until the onions are clear but not browned. Add chicken stock as needed to prevent caramelizing the vegetables. When done, add any remaining chicken stock and all the other ingredients. Stir well and add back the chicken. Simmer covered for about 2 hours. If it seems too watery, uncover for a portion of the time. You don't want it too thick though.
Serve over rice.
(Easy rice recipe)
In your LARGEST microwaveable covered pot (it foams up a LOT) add 1 cup long grain rice and 2 cups water. Microwave on high for 5 minutes then 1/2 power for 12 minutes.
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