Friday, April 17, 2015

Creole Chicken and Tomato Rice Dinner in 20 minutes and it tastes delish

Dinner in 20 minutes, tastes delish, it's healthy Creole Chicken with Tomato Rice

When you made the creole seasoning for the Jambalya
you doubled it to have plenty for the Creole Chicken 
Get your Tomato Rice Cooking First
don't forget the bay leaves
while its simmering
toss your chicken in creole seasoning
sauté about five minutes to just cook it, set aside
now sauté the onions and garlic, lightly browning
Add the peppers and celery 
cook just  a few minutes you want to keep them crisp if you like the hot
add some more creole seasoning to the veggies
the rice should be done
Add the chicken back to the veggies
Serve with the Tomato Rice
Tomato Rice
1 14.5 oz can Stewed Tomatoes
1 1/2 cups water
1 cup rice
1 cloves garlic, crushed
1/2 tsp celery salt
2 bay leaves
Add all the ingredients to a saucepan, bring to a simmer.  Simmer about 15 minutes until the rice is tender.
Creole Chicken
1 lb chicken, diced
1/2 red bell pepper
6 stalks celery/ 1 1/2 cups
1 cup sliced onion
1 tbs creole seasoning
2 garlic cloves, crushed
2 tbs oil
Toss the creole seasoning with the diced chicken.  Add 1 tbs oil to sauté pan, saute chicken over medium high heat about 5 minutes just until cooked, set aside.
Add 1 tbs oil to sauté pan, over medium high heat add onion and garlic browning lightly, add celery and red pepper, sauté over medium heat about 4-6 minutes keeping the celery crisp.
Add the chicken back to the pan heat through.
Serve with Tomato Rice
Creole Seasoning
1 1/2 tablespoons paprika
1 1/2 tablespoon Smoked paprika
2 tablespoons salt2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix together, store in a small glass jar