It's been a long time. This has been one of the longest winters and busiest springs ever. So, the cooking has been unimaginative and typical. Oh sure, I did try a few new recipes, but in the rush and hurry, I'd forget to take a picture or write down what I added to tweak the recipe. What a mess!
But today, I was teaching my oldest daughter, Meggie, the value of buying bone-in chicken breasts and de-boning them yourself (it's not that hard -- I should have made a video, but there are probably plenty on Youtube) when I decided that we should try something new for dinner. So, we explored some recipes and decided to modify a recipe for Creole Chicken and make it into a Chicken Creole Stew served over rice.
It smelled wonderful simmering on the stove.
Kathy's Chicken Creole Stew
2 boneless, skinless Chicken breasts cut into 1 inch cubes
2 tbs olive oil
1/2 large onion -- coarsely chopped
1 green pepper -- coarsely chopped
2 med. carrots -- finely chopped
2 stalks of celery -- coarsely chopped
Kathy's Pan Sauce
1/2 tsp black pepper
1/2 tsp Kosher salt
1 tsp dried parsley
1 tsp dried thyme
1 tsp cayenne pepper
1 cup of chicken broth
In a large sauce pot, heat oil over med. heat; add onion, carrots, peppers and celery, cook until veggies are soft -- about 3-4 min.; add Kathy's Pan Sauce, chicken broth and remaining dry ingredients and allow to simmer for about 10 min.; add raw cubed chicken and allow it to poach in the creole sauce -- chicken will turn white; allow to simmer covered over low heat until ready to plate. Serve over Basmati rice.
5 out of 6 ate this stew -- anxiously -- it really smelled wonderful!
This is the easiest recipe -- the hardest part is chopping the veggies. Once you do that, though, just add the other ingredients and wait for it to be ready to serve. We'll be eating this again for sure.
Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)