A Simple Chicken Recipe - Chicken Creole over Brown Rice

A Simple Chicken Recipe - Chicken Creole over Brown Rice

When we think of Creole cooking, Louisiana in general and New Orleans in particular come to mind. Creole cooking is a combination of French and Spanish cookery with influences from African Americans, native Americans, and other settlers of Louisiana. Creole dishes are quite often spicy and usually have peppers, celery, tomatoes, hot pepper sauce, and more. The dish presented here uses several of these ingredients and is usually served over cooked long grain brown rice, but could be served over other cooked rices or pastas..

Although this recipe calls for chicken breast, you could easily substitute shrimp, cut up fish, lobster, or any other food from the sea. A combination of chicken and shrimp would make a good "surf and turf" dish and I am sure would be delicious also. Next time you are in the mood for a traditional Southern recipe try this one. Your guests will be pleased!

Ingredients

2 tablespoons olive oil

4 chicken breast 'tenders' cut into bite size pieces

1 small yellow onion, chopped

1 bell pepper, diced

1 stalk of celery, chopped

1 clove garlic, minced

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/2 bay leaf

1/2 teaspoon salt

1/8 teaspoon black pepper

4 oz mushrooms sliced

Instructions

1 - Heat olive oil in large skillet

2 - Add onion, bell pepper, celery, and garlic

3 - Saute' until onion is translucent

4 - Remove vegetables and set aside

5 - Add chicken pieces to same skillet and saute' until browned

6 - Add back the reserved vegetables and add all the spices.

7 - Cover and simmer under reduced heat for 20-30 minutes.

8 - Add mushrooms and simmer another 5 minutes.

Comment - Served over browned rice it tastes great!

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