Friday, August 6, 2010

Creole Chicken

4 Cups Organic Low Sodium Chicken Broth or Your Own Stock
2 1/2 Cups Uncooked Brown Rice
1 Cup Fresh or Lighthouse Freezedried Red Onion
3 Cloves Fresh Minced Garlic Chopped or Use Equal Amount Garlic in Jar With Water
1 1/4 TSP Ancho Chili Powder
1/4 TSP Sea Salt
1/4 TSP Tumeric 
1 TSP Italian Seasoning
1/4 TSP Fresh Ground Black Pepper
1 Sweet Red Pepper (Julienne)
1 Sweet Yellow Pepper (Julienne)
2 Green Fresh Onions Sliced or Lighthouse Freezedried
1 TSP Italian Flat Leaf Parsley or Freezedried
1/2 TSP Fresh Basil or Freezedried
1/2 TSP Fresh Rosemary Leaves 
1/4 TSP or Less Hot Pepper Sauce  
2 TBSP Extra Virgin Olive Oil (EVOO) (Optional Smart Balance if You Want MORE FAT)
1 Cup Fresh Sliced Baby Bellas
1 14.5 Oz Can No Salt Added Stewed Tomatoes
8 Oz Can No Salt Added Tomato Sauce of Squeeze Your Own
1 Cup Frozen Fire Roasted Corn
1 Cup Frozen Black Eyes Peas or Canned Rinsed 8-10 Times To REMOVE ALL SALT!

1 LB Boneless & Skinless Chicken Breasts Pounded Flat & Thinly Sliced
2 TBSP Organic Lemon Juice or Squeeze 2 Organic Lemons
1/3 Cup Slivered Almonds
1 Skillet
1 Saucepan
1 Baking Sheet

Preheat Oven to 350
Spray Baking Sheet With Fat Free Cooking Spray
Cover With 1/3 Cup Slivered Almonds
Bake till toasted 5-10 Minutes depending on Oven Age & Output.

In an uncovered saucepan add in broth, rice, red onion, 1 TSP of your Garlic, chili powder, sea salt, tumeric, ground black pepper an bring to a boil. Reduce heat; cover and simmer for 20 minutes until rice mixture is soft. Set Aside.

In a skillet over medium heat, add in 1 TBSP oil, then add in the remaining garlic, colored peppers, green onions, parsley, basil, Italian seasoning, rosemary leaves, hot pepper sauce and saute for 2-3 minutes. Add in mushrooms, continue cooking until peppers are crisp. Add in tomato, tomato sauce, black eyed peas and corn; heat till done. Add in rice from saucepan to your skillet and keep warm on stove.

Leave drippings in saucepan, add in remaining 1 TSP EVOO, Add in chicken, add in lemon juice and cook until done. Pour over rice mixture in skillet and toss. Top with toasted slivered almonds.

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