When it comes to cooking, I absolutely love the fall and winter time. Soups, stews, roasts, all that good stuff is not only delicious, but also so much fun to cook. So get ready for me to shower you with awesome recipes, starting with this Creole dish that packs a bit of heat. It’s super healthy too!
What you’ll need:
- 1 – 1 1/2 pounds of chicken breast
- 2 tsp olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper (you picks the color)
- 1/2 cup chopped carrots
- 2 cups canned stewed tomatoes
- 1/2 cup chicken broth
- 2 tbsp chopped fresh parsley
- 1 tsp ground thyme
- 1//8 tsp red pepper
- salt and pepper to taste
In a large skillet, heat oil, add onion, peppers and carrots. Cook over medium-high heat, stirring frequently, about 5 minutes. Stir in chicken, thyme, red pepper, then add salt and black pepper to taste. Bring to a boil, then reduce heat to low. Poach, partially covered, for 10 minutes, or until chicken is cooked through. (Cut the chicken into whatever shape you prefer, I chose large cubes).
Remove chicken and set aside, keep warm. Simmer the sauce for another 5 minutes. Plate the chicken on top of rice, then spoon sauce on top.