A while back, I shared my version of this recipe for Shrimp Creole by Never Enough Thyme. It was a weekly staple at our house for quite a while, but eventually it faded as these things tend to do. I was recently stuck for dinner ideas and decided to try making it again, but I realized after I started that I didn't have any shrimp at home. Solution? Make Chicken Creole instead! So that's what I did… and the hubs and I both like it better than the shrimp.
What you need:
1 to 1 1/2 lbs boneless skinless chicken
breast (bscb), trimmed and cut into cubes
2 Tbsp butter
3/4 C yellow onion, chopped (not as fine
as dicing, but smallish pieces mmmkay?)
3 small celery ribs, chopped (see above.)
1 green pepper, cored, seeded, chopped
(see above the above)
3 garlic cloves, minced. I used 3tsp of
pre-minced garlic from a jar... you use what you like.
1 28 oz can of diced tomatoes (I use Meijer
organic petite diced)
3 sprigs fresh thyme (or 1/2 tsp dried,
but trust me, use fresh!)
2 bay leaves
12 dashes of Tabasco sauce
Salt and pepper to taste
2 servings of rice (we now use quinoa
or a combination of the two. It's
awesome.)
What you do:
As advertised, trim anything undesirable and
cube your chicken. Ideally, cut your chicken to the size of standard sugar
cubes.
Cook chicken in a pan with a bit of olive
oil over medium heat. Normally I will cook it until it seals, then take it off
the heat and set aside. Always check your chicken's internal temp before
eating!
Prepare your rice / quinoa
/ grain mix. You'll want that ready to go when the Creole finishes.
Melt the butter in a large sauté pan, then
add the onion. Cook until the onion softens, but do not brown. Add celery,
green pepper, and garlic, and cook for 5 minutes, stirring often, or until the
veggies are softened.
Add the tomatoes, thyme, bay leaf,
Tabasco, salt, and pepper. Stir, then add your chicken. Simmer for 10 minutes
uncovered, stirring often. You'll want some, but not all, of the liquid to
evaporate; I would say this is one of those "evaporate to taste" kind
of situations. Personally, I like it a little saucier, but you might want it
drier. Your call.
Using a meat thermometer, test a few
pieces of chicken to ensure they are cooked through (165F). If not cooked
through after 10 minutes, cover and leave to simmer another 3-5 mins, or until
meat is cooked.
Once cooked, remove from heat and let rest
for a few minutes before serving over rice. Feel free to garnish with parsley
if you're so inclined… I can't be bothered.
For my take on Never Enough Thyme's Shrimp Creole recipe, click here.
