Difference between revisions of "Quick Creole Chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
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[[Category:Merlot Recipes]] | [[Category:Merlot Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Revision as of 13:35, 6 April 2012
Ingredients
- 3 boneles skinless Chicken breasts, cubed
- cajun seasoning, to taste
- extra virgin olive oil
- 1 medium Onion, chopped
- 2 stalks celery, chopped
- 1/2 large green pepper, chopped
- 8 cloves garlic, chopped
- 1/4 cup dry white wine
- 1 cup chicken broth
- 1 can diced tomatoes (15oz. us)
- 1 packet success rice, opened
- 1 can louisiana style beans
- 1 dashhot pepper sauce (optional)
Directions
Place Chicken cubes in a plastic zippered bag. Add Cajun seasoning; shake to cover. May refrigerate up to 24 hours. Heat olive oil in skillet over medium-high heat. Saute Chicken until lightly browned. Set aside. Heat more oil over medium-high heat. Add onions, peppers and celery; saute until onions are transparent. Add garlic and Chicken. Stir until you smell garlic. Add wine; simmer until reduced by half. Add broth, tomatoes and rice. (You can also add a little tomato paste if you want a thicker mixture). Bring to boil. Add beans and mix well. Cover, reduce heat and simmer until rice is done, about 10 minutes. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.
