Sunday, April 18, 2010

Sunday Chicken Creole




My husband and I like to cook one pot meals on weekends. That way we have leftovers for lunches or a dinner. Chicken Creole is one of our favorites and it isn't even Fat Tuesday! We have modified the recipe using tomatoes with no salt and various spices for a deep, smoky flavor, as well as removing the skin from the chicken. The deep, smoky flavor smells wonderful, as it cooks.. Enjoy!
  
Sunday Chicken Creole
1 whole chicken, cut up, skin and fat removed
2 C. chopped onion
1 c. chopped green pepper
1 c. chopped celery
3 Tbsp. olive oil
4 cloves garlic, thinly sliced
½ c. white wine
2Tbsp. chill powder
2 28 oz. can whole tomatoes in puree, chopped. I use Dell’Alpe**
2Tbsp. Hungarian paprika
1/2Tbsp. smoky paprika
1/8 tsp black pepper

1. In large pot w/3Tbsp olive oil, sauté onions, green pepper, garlic and celery for
3 min. on medium heat.
2. Add chili powder and paprika, continue cooking for 3 more min.
3. Add wine, tomatoes, black pepper, and chicken. Reduce to a simmer.
Cover and cook for 35 min., until chicken is done.
4. Serve w/ rice.

** If you use tomatoes not in puree, drain liquid from tomatoes, and add
1 small can of tomato sauce.





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