CHICKEN CREOLE
Steps:
- Rinse chicken and pat dry. Season the chicken with the salt and pepper. Dredge lightly in flour. In a 5 or 6 quart nonstick pot, heat the oil over medium-high heat. Add the chicken and cook 3-4 minutes per side or until chicken is browned. Remove from pot. Add the onion, green pepper, celery and garlic to the pot. Cook, stirring until slightly softened, about 2-3 minutes. Stir in the paprika, chili, thyme, cloves, red pepper and bay leaf. Add the tomatoes with the canning liquid, breaking up the tomatoes with the side of a spoon. Return the chicken to the pot. Bring to a boil. Reduce heat and simmer, covered, 35 minutes. Discard the bay leaf before serving.
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