Chicken a la Creole
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INGREDIENTS 1 (3-pound) fryer, cut in pieces
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped bell pepper
1 cup chopped fresh parsley
1 cup chopped green onions
1 teaspoon crushed dried mint
1 tablespoon minced garlic
1 cup dry white wine
2 cups Chicken Stock or water
2 pounds fresh or canned tomatoes, chopped
2 tablespoons soy sauce
Salt, to taste
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauceRinse the chicken well. Simmer the chicken to make a stock. After the chicken is boiled, remove from stock, let cool; and then debone and save meat.
In a large, high-walled skillet, heat the olive oil over medium-high heat, and sauté the onions, bell pepper, parsley and green onions, until the onions are clear. Then add the mint, garlic, wine and stock.
Stir in the tomatoes and soy sauce; bring to a boil. Add the chicken, salt, and pepper, and bring back to a boil. Turn the heat down to low and simmer, covered, for at least 1 hour, stirring occasionally. Serve over cooked rice.
Makes 8 to 10 servings