Chicken Creole  

Total time: 30 minutes
      Boneless chicken breasts, cooked with onions, peppers, mushrooms and tomatoes make a quick, healthy, dinner, perfect for midweek. Add Tabasco if you like more heat.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 green bell pepper
• 4oz (120gr) mushrooms
• 1 medium onion
• 2 cloves garlic
• 15oz (450gr) whole tomatoes
• 1 tbs Worcestershire sauce
• 1 tsp chili powder
• 1 tsp oregano
• 1 bay leaf (laurel)
• 1 tbs olive oil
• Brown Rice
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for

 Instructions:

• Cut chicken breasts in half, the short way.
• Cut pepper in half, discarding seeds and top; roughly chop. 
• Chop onion.
• Mince the garlic.
• Clean and slice the mushrooms.
• Heat oil in large non-stick skillet over medium heat.
• Add the pepper, onion and sauté for 5 minutes.
• Add chili powder, garlic, mushrooms and sauté another 5 minutes. 
• Push vegetables to the sides of pan and add chicken. Sauté until chicken starts to brown.
• Drain tomatoes reserving juice.
• Roughly chop tomatoes and add to chicken, along with juices, Worcestershire and herbs.
• Cover, reduce heat and let simmer 10 - 15 minutes, until chicken is done. 
• Remove bay leaf.
• Brown Rice:
• Cook rice according to package instructions. Fluff and serve.
• To finish:
• Put rice on a small platter, spoon Creole over and serve.