AuthoradminCategoryCajun/Creole, Chicken
INGREDIENTS
4-6 ea. Chicken Breast Boneless, Skinless and cut into 1 inch cubes
1/4 cp. Oil
1 ea. Onion medium,chopped
1 ea. Green Pepper chopped
1 cp. Celery chopped
1 cn. Petite Diced Tomatoes drained
1 cp. Chicken Broth
1 cn. Tomato Paste or 14.5 oz.
1/4 tsp. Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Dried Basil
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. Garlic minced
2 cps. White Rice cooked
INSTRUCTIONS
1
Sauté chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, sauté the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
2
Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice and enjoy!
Ingredients
INGREDIENTS
4-6 ea. Chicken Breast Boneless, Skinless and cut into 1 inch cubes
1/4 cp. Oil
1 ea. Onion medium,chopped
1 ea. Green Pepper chopped
1 cp. Celery chopped
1 cn. Petite Diced Tomatoes drained
1 cp. Chicken Broth
1 cn. Tomato Paste or 14.5 oz.
1/4 tsp. Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Dried Basil
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. Garlic minced
2 cps. White Rice cooked
Directions
INSTRUCTIONS
1
Sauté chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, sauté the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
2
Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice and enjoy!