Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Winter II: Week 6, Thursday

Chicken Creole
Brown Rice

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       One always thinks of shrimp or seafood with Creole, but why not the versatile chicken breast?  There are lots of vegetables in the dish so I didn't do a separate side dish. Use Basmati or brown Basmati if you prefer. 

Chicken Creole  

Total time: 35 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.

Cooking schedule: 35 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, small saucepan with lid, large skillet with lid Chop onion Clean, chop pepper Sauté onion, pepper Mince garlic Trim, cut mushrooms Add chili powder, mushrooms, garlic to skillet, sauté

Cook rice Cut chicken breasts in half Sauté chicken breasts Chop tomatoes, reserving juices Add tomatoes, juices, Worcestershire and herbs Cover, simmer      15 minute break Everything done? Remove bay leaf Put rice on a platter, spoon Creole over and serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated