Chicken Creole

Name: Chicken Creole
Ingredients: 1 small chicken, boiled and boned (reserve liquid); 2 tsp. vegetable oil; 1/2 c. chopped onion; 1/4 c. chopped celery; 1/4 c. chopped green pepper; 1 small clove garlic; 3 c. canned whole tomatoes, chopped; 1 Tbsp. tomato paste; 1 Tbsp. Worcestershire sauce; 2 tsp. chili powder; 1 tsp. salt; 1/4 to 1/2 tsp. red pepper; 1/4 tsp. oregano leaves; 2 or 3 bay leaves; cooked rice (hot)

15 ingredients

9 steps

Ingredients

1 small chicken, boiled and boned (reserve liquid)
2 tsp. vegetable oil
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1 small clove garlic
3 c. canned whole tomatoes, chopped
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. salt
1/4 to 1/2 tsp. red pepper
1/4 tsp. oregano leaves
2 or 3 bay leaves
cooked rice (hot)

Directions

1

In a Dutch oven, boil chicken until done.
2

Cool and remove chicken from bones.
3

Reserve liquid.
4

In a 4-quart saucepan heat oil; add onion, celery, bell pepper and garlic.
5

Cook, stirring frequently, until vegetables are tender.
6

Stir in canned tomatoes, 3 cups of reserved chicken broth and remaining ingredients except rice; bring to a boil.
7

Reduce heat to low and let simmer 30 to 35 minutes.
8

Remove and discard bay leaves.
9

Serve over cooked rice.