Subj : Chicken Creole
To   : All
From : Ben Collver
Date : Mon Sep 22 2025 08:57:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Creole
 Categories: Cajun, Chicken
      Yield: 4 Servings
 
      3 lb Broiler-fryer; cut up
    1/4 c  Flour
      1 tb Chili powder
      2 ts Salt
    1/2 ts Pepper
      2 tb Oil
      1 lg Onion (1 c); chopped
    1/2 lg Green pepper (1/4 c);
           - chopped
      1 cl Garlic; crushed
     16 oz Can diced tomatoes
      1 c  Chicken broth or bouillon
    1/4 c  Uncooked rice
     10 oz Frozen whole okra; thawed
           - slightly to separate
           - (optional)
 
  Coat chicken with mixture of flour, chili powder, salt, and pepper.
  Brown on all sides in hot oil in Dutch oven; push to one side. Add
  onion, green pepper, and garlic; saute until tender. Add tomatoes and
  broth; bring to boil. Stir in rice; cover and simmer 40 minutes,
  stirring occasionally, or until chicken and rice are tender and most
  of the liquid is absorbed. Add okra; cover and cook 10 minutes or
  until okra is barely tender.
  
  Microwave Instructions:
  
  Cook onion, green pepper, and garlic in oil in uncovered large
  casserole dish for 5 minutes. Add tomatoes, broth, rice, and coated
  chicken; cover and cook 30 minutes, stirring occasionally, until
  chicken and rice are tender. Add okra; cover and cook 5 minutes or
  until tender.
  
  Pressure Cooker Instructions:
  
  Brown coated chicken in oil in uncovered pressure cooker. Push to one
  side. Add onion, green pepper, and garlic; saute until tender. Add
  tomatoes and broth; bring to boil. Stir in rice and okra. Cover and
  cook, following manufacturer's directions, at 15 lb pressure for 10
  minutes. Cool cooker at once.
  
  Recipe by Woman's Day, May 1978
  
  Posted by: Iris Grayson
 
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