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Chicken Creole

Date Added: Nov 9, 2010 Cajun & Creole Entrees
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Sliced chicken breast braised in a spicy tomato broth. This recipe is excellent over rice or jambalaya.


Ingredients

  • 8  Ounce(s) Weight Chicken Breast, sliced
  • 1
  •  As Needed Salt & Pepper
  • 2
  • 2  Table Spoon(s) Onion, finely chopped
  • 3
  • 2  Table Spoon(s) Bell Pepper, chopped
  • 4
  • 1  Tea Spoon(s) Flour
  • 5
  • 1  Tea Spoon(s) Garlic, minced
  • 6
  • 1/2  Cup(s) Tomatoes, diced (canned)
  • 7
  • 1  Cup(s) Chicken Stock
  • 8
  • 1  Tea Spoon(s) Thyme, dried
  • 9
  • 1  Pinch Cayenne Pepper
  • 10
  • 1  Cup(s) Okra, chopped
  • 11
  • 1/2  Cup(s) Water
  • 12
  • 6  Each Shrimp, cleaned, peeled, deveined, tails removed
  • 13
  • 2  Table Spoon(s) Vegetable Oil
  • 14

Directions

    1. In a saute pan on high heat, add vegetable oil
    2. Season chicken with salt and pepper
    3. Once oil is hot, add chicken and saute until golden brown on all sides
    4. Remove chicken from pan and reduce flame to medium high heat
    5. Add onions and bell peppers, saute until soft, about 2 minutes
    6. With a large spoon, scrape up brown bits and add flour
    7. Stir to combine
    8. Add garlic and tomatoes, let cook out for about 2 minutes
    9. Add chicken stock, thyme, cayenne pepper and salt, bring to a boil
    10. Add chicken back into pan then add okra
    11. Stir to incorporate and let simmer for 5 - 7 minutes
    12. Add water then shrimp
    13. Cook until shrimp is pink
    14. Taste and Season with salt and pepper

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