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