Difference between revisions of "Quick Creole Chicken"
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* 1 can louisiana style beans | * 1 can louisiana style beans | ||
* 1 dash[[hot pepper sauce]] (optional) | * 1 dash[[hot pepper sauce]] (optional) | ||
| − | == | + | == Procedures == |
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 [[onion]]s, [[peppers]] and [[celery]]; saute until [[onion]]s are transparent. Add [[garlic]] and [[Chicken]]. Stir until you smell [[garlic]]. Add wine; simmer until reduced by half. Add broth, [[tomato]]es 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. | 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 [[onion]]s, [[peppers]] and [[celery]]; saute until [[onion]]s are transparent. Add [[garlic]] and [[Chicken]]. Stir until you smell [[garlic]]. Add wine; simmer until reduced by half. Add broth, [[tomato]]es 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. | ||
Latest revision as of 17:12, 29 June 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)
Procedures
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.
