Chicken Creole
  • 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
  1. * Heat oil in Dutch oven; add chicken, and all veggies EXCEPT CANNED TOMATOS. Saute til chicken is browned and veggies begin to tender.
  2. * Add tomatoes, sauces to your liking/heat preference and season to taste w/salt & pepper and spices.
  3. * Bring to a low boil and cook 20-30min, stirring frequently, to reduce and stew chicken and veggies.
  4. * Reduce heat to VERY low to simmer for 1+hrs, til very thick and tender, chicken breaking apart.
  5. * 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!