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    Creole Chicken With Rice


    Source of Recipe


    Bella Online

    List of Ingredients




    Creole Chicken With Rice


    1/4 cup pareve margarine or canola oil
    1-2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
    1 tbsp. chopped fresh parsley
    2-4 cups cooked rice

    Sauce:

    2 tbsp. canola oil
    1 large onion, diced
    2 green peppers, seeded and diced
    3 stalks celery, diced
    3 cups diced tomatoes, (canned may be used, drain well)
    2 cups tomato puree
    1 tsp. cayenne pepper
    5 cloves garlic, minced
    1 tbsp. chopped parsley
    1 cup chicken stock
    Tabasco sauce to taste
    Salt and freshly ground black pepper to taste

    Recipe




    Heat a large skillet and add the canola oil.

    Sauté the onions until translucent.

    Add the peppers and tomatoes and cook for about 2 minutes.

    Add the tomato puree.

    Sauté for 5 minutes and add the cayenne pepper, garlic, parsley, chicken stock, salt, pepper and Tabasco sauce.

    Reduce the heat and simmer for about 7-10 minutes.

    Meanwhile, while the sauce is simmering, heat another skillet and add the oil or margarine.

    Sauté the chicken breasts and the chopped parsley until the chicken is cooked through.

    Add the chicken to the sauce, including the juices from the pan.

    Make the rice according to directions.

    Serve the chicken and sauce over the rice.

 

 

 


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