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 �� 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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