I’ve decided to start posting all my monthly recipes here on the website, even if I didn’t make a video. Mostly because I want to remember what I made next year, but also because people are asking what I have in between videos. Yes, I do new recipes not on video. I am literally always adventuring in my kitchen.
Tonight’s non video recipe was a request from my husband. I asked him what he wanted to eat for dinner this month and he pulled up recipe roulette and starting spouting off ideas. Creole Chicken stuck! However, in the middle of making it, I realized the recipe I’d been given was a FARCE! It had NO creole seasoning in it! So I hopped into action and adjusted this recipe to add some good ole creole seasoning (and some umami seasoning) to give it just the right flare. And, it was a hit! 🙂
Check out that recipe below and print yourself off a new adventure for this week!
Print Creole Chicken by clicking here
- 4 to 6 chicken breasts I use the frozen boneless, skinless ones cut into inch size pieces
- Salt and pepper
- 1 medium onion chopped
- 1 green pepper chopped
- 1 cup celery chopped
- 2 tsp minced garlic
- 1/2 teaspoon salt
- 3-4 teaspoons creole seasoning
- 1 teaspoon of umami seasoning (or msg)
- 1 14.5 ounce can petite diced tomatoes and chilies (rotel), undrained
- 1 cup chicken broth
- 1 6 ounce can tomato paste
- 2 cups cooked rice
- Salt and pepper your chicken.
- Add a couple tablespoons of oil to a large skillet and saute your chicken until cooked through. Remove from the skillet, cover and keep warm.
- In the same skillet, add the onion, green peppers, and celery and cook until tender, about 5 minutes.
- TO the skillet, add in the seasonings, tomato paste, tomatoes, and chicken broth. Cook for 5 minutes.
- Add chicken back to your skillet and cook until chicken is warmed through again.
- Serve over rice.