Creole Chicken
Serves 4
Ingredients
1 tablespoon vegetable oil
4 whole skinless and boneless chicken breasts
Salt and freshly ground black pepper to taste
1 tablespoon butter
1/4 chopped onion
1 tablespoon minced garlic
2 tablespoons seeded, finely chopped green bell pepper
2 tablespoons, seeded finely chopped red bell pepper
2 tablespoons all-purpose flour
3/4 cup dry white wine
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon Creole seasoning
2 bay leaves
3/4 cup chicken stock
1/2 cup peeled, seeded, chopped fresh or canned Italian plum tomatoes
1 pound rock shrimp or crawfish meat (small regular shrimp can also be used)
1 tablespoon finely chopped fresh parsley for garnish.
 Directions
In a 12-inch nonstick sautée pan over high heat, heat the oil. Add the chicken and sprinkle with salt and pepper. Cover. Brown the chicken pieces on both sides, about 5 minutes per side. Transfer the chicken to a platter. In the saut pan over medium heat, melt the butter. Add the onion, garlic, and bell peppers, and saut for 2 minutes. Stir in the flour; cook 30 seconds longer, stirring constantly. Add the white wine, scraping any brown bits from the bottom of the pan. Add the cayenne pepper, Creole seasoning, bay leaves, chicken stock, tomatoes, and chicken. Bring the sauce to a boil; cover. Reduce the heat and simmer 10 minutes or until the chicken pieces are cooked through and tender.
Add the rock shrimp; cover. Cook 5 minutes longer, stirring occasionally. Remove the bay leaves. Divide the chicken among four plates and pour equal amounts of sauce on top. Garnish with the parsley. Serve.
Couscous Rice Pilaf
Serves 4
Ingredients
1 tablespoon butter or B. Smith's Extra Virgin Oil
1/2 cup diced carrots
2 cloves garlic, minced
2 cups boiling chicken stock or water
1 cup uncooked instant long-grain brown rice
1/2 teaspoon salt (optional)
3/4 cup uncooked couscous
2 scallions cut into 1/4 inch thick slices on the diagonal
Directions
In a medium saucepan, over medium heat, melt the butter. Add the carrots and garlic. Sautée 3 minutes, stirring occasionally.
Add the stock. Stir in the brown rice and salt, cover. Lower heat; simmer 5 minutes. Stir in the couscous and scallions; cover and cook 1 minute. Remove from the heat and let sit 5 minutes. Transfer to a serving bowl, stirring to fluff up. Serve. |
