Subj : Creole Chicken skillet, new recipe
To   : All
From : Carol Shenkenberger
Date : Tue Apr 16 2024 14:47:33

  Re: Creole Chicken skillet, new recipe
  By: Carol Shenkenberger to All on Mon Apr 15 2024 02:09 pm

 > Last night was a Shrimp stir fry.
 > 
Pkt message 2 ÍÍ COOKING                                                       en, Creole
 >       Yield: 4 Servings
 > 
 >       2 ea Chicken breasts, sliced strips
 >     1/2 c  Julienned green bell pepper
 >     1/2 c  Chopped celery
 >     1/2 c  Sliced onion
 >       1 ts Chile powder
 >     1/2 tb Dried thyme
 >     1/4 ts Black pepper
 >   1 1/2 c  Cooked rice
 >       1 ea Can diced tomatoes, 15oz
 >       1 ts Oil (olive, canola)
 >       2 ts Corn starch (optional)
 >       4 ea Cloves garlic, minced
 > 
 >   This simple skillet dinner assembles quickly and cooks in 30 minutes.
 > 
 >   Brown chicken until tender in oil and set aside.
 > 
 >   Add garlic to pan with onions and stir to release aroma.  Add
 >   rest to skillet making a slurry with a little water of the cornstarch.
 > 
 >   Cook at simmer for 30 minutes then add chicken back in to reheat.
 >   Serve over hot rice.
 > 
 >   Want more heat?  Hot sauce or Chile peppers are often added.
 > 
 >   From the VB kitchen of: xxcarol on 15Apr2024
 > 
 > MMMMM
 > 
 > That's the pre version but celery is rare here.  Neither Don nor i are very
 > impressed with celery.  We'll use white stem from mature bok choy in it's
 > place.  I'ss add a lot of cloud ear mushrooms too as they need using up.
 > 
 > Might add a Shishido pepper (mild, green) or 2.
 > 
 >    xxcarol

Came out really good!
  xxcarol
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