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Saturday, September 25, 2010

Let's Cook Creole

Janet Groene's

Creole Chicken 'n Rice

Serve 8 to 10 at a big, family camp-out or a campground potluck with this meaty, spicy dish and let the good times roll!

2 pounds boneless, skinless chicken, cut in bite size
2 tablespoons flour
Heaping tablespoon Creole or Cajun seasoning
2 tablespoons canola oil
Medium green sweet pepper, diced
3 teaspoons minced garlic
3 scallions, sliced, including green stems
1 quart chicken broth
14.5-ounce can diced tomatoes with onion and pepper
2 cups raw rice
Tabasco sauce
1. Shake chicken pieces in a bag with the flour and seasoning to coat chicken well. Discard bag and excess flour. Brown chicken in hot oil in a large, deep skillet, gradually stirring in pepper, garlic and white part of scallions..
2. When vegetables soften, add broth and tomatoes. Bring to a boil.
3. Stir in rice, reduce heat, cover and cook over low heat without stirring until rice is tender and moisture absorbed. Just before serving, stir and sprinkle with green onions. Set out Tabasco bottle so each person can kick it up (or not) to individual taste .

See more of Janet Groene's galley-tested recipes at
Follow Janet on Twitter @RVChef84

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