Quick Creole Chicken

Quick Creole Chicken
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Quick Creole Chicken ingredients

  • 3 Boneless skinless chicken breasts, cubed
  • Cajun seasoning, to taste
  • Extra-virgin olive oil
  • 1 Medium onions, chopped
  • 2 Stalks celery, chopped
  • 1⁄2 LARGE GREEN PEPPER, CHOPPED
  • 8 clv garlic, chopped
  • 1⁄4 c Dry white wine
  • 1 c chicken broth
  • 1 cn diced tomatoes (15oz. US)
  • 1 pk Success rice, opened
  • 1 cn Louisiana style beans
  • 1 ds Hot pepper sauce (optional)

Cooking Quick Creole Chicken

1. Place chicken cubes in a plastic zippered bag. Add Cajuni seasoning; shake to cover.
2. May refrigerate up to 24 hours.
3. Heat olive oil in skillet over medium-high heat.
4. Sautei chicken until lightly browned.
5. Set aside.
6. Heat more oil over medium-high heat.
7. Add onions, peppers and celery; saute until onions are transparent.
8. Add garlic and chicken.
9. Stiri until you smell garlic.
10. Add wine; simmer until reduced by half.
11. Add broth, tomatoes and rice.
12. (You can also add a little tomato paste if you want a thicker mixture).
13. Bring to boil.
14. Add beans and mix well.
15. Cover, reduce heat and simmer until rice is done, about 10 minutes.
16. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.

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