CHICKEN CREOLE FOR TWO
I ladle this vegetable-packed chicken dish over jasmine rice. It's a long-grain rice that's not as sticky as most, but any cooked rice, including brown, works here. -Virginia Crowell, Lyons, Oregon
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.
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