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Chicken Creole
Created by all foods natural team,
Description
Make this one week evening, when you are in hurry but you need to whip something flavorful.
Ingredients
At a glance
Serves
4
| 1 pint | canned chicken with juice, equivalent to 2 cups | ||
| 4 | slices bacon, chopped | ||
| 1 cup | chopped onions | ||
| 1/2 cup | chop celery | ||
| 1/2 cup | chopped green bell peppers | ||
| 3 cloves | garlic, minced | ||
| chicken broth, or bouillon | |||
| 1 cup | converted rice, uncooked | ||
| 1 cup | tomato sauce | ||
| 1/4 tsp | salt | ||
| 1/8 tsp | ground black pepper | ||
| hot pepper sauce |
Methods/steps
| 1 | Drain the chicken into a 2 cup measuring jug, reserving the liquid. |
| 2 | Cook the bacon pieces in a large skillet until crisp. Add the onions, green peppers, celery and garlic. Sauté the mix for about 10 minutes or until tender. |
| 3 | Add enough chicken broth to the reserved liquid from canned chicken to equal 2 cups. Pour the broth, rice, tomato sauce, the salt and pepper, and a few drops of the hot pepper sauce, into the pan with the bacon mix. Cover and simmer for at least 25 minutes, stirring only occasionally. |
| 4 | Add the chicken and cook with the pan covered for 5 to ten minutes, just until the rice is tender and the fluid has been absorbed. |
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