About: Quick Creole Chicken

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About: Quick Creole Chicken Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Place Chicken cubes in a plastic zippered bag. Add Cajun seasoning; shake to cover. May refrigerate up to 24 hours. Heat olive oil in skillet over medium-high heat. Saute Chicken until lightly browned. Set aside. Heat more oil over medium-high heat. Add onions, peppers and celery; saute until onions are transparent. Add garlic and Chicken. Stir until you smell garlic. Add wine; simmer until reduced by half. Add broth, tomatoes and rice. (You can also add a little tomato paste if you want a thicker mixture). Bring to boil. Add beans and mix well. Cover, reduce heat and simmer until rice is done, about 10 minutes. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.

Attributes	Values
rdfs:label	Quick Creole Chicken
rdfs:comment	Place Chicken cubes in a plastic zippered bag. Add Cajun seasoning; shake to cover. May refrigerate up to 24 hours. Heat olive oil in skillet over medium-high heat. Saute Chicken until lightly browned. Set aside. Heat more oil over medium-high heat. Add onions, peppers and celery; saute until onions are transparent. Add garlic and Chicken. Stir until you smell garlic. Add wine; simmer until reduced by half. Add broth, tomatoes and rice. (You can also add a little tomato paste if you want a thicker mixture). Bring to boil. Add beans and mix well. Cover, reduce heat and simmer until rice is done, about 10 minutes. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.
dcterms:subject	Green bell pepper Recipes Chicken stock and broth Recipes Chile pepper Recipes Chicken Recipes Rice Recipes Healthy Main Dishes Main Dish Poultry Recipes White wine Recipes Merlot Recipes
abstract	Place Chicken cubes in a plastic zippered bag. Add Cajun seasoning; shake to cover. May refrigerate up to 24 hours. Heat olive oil in skillet over medium-high heat. Saute Chicken until lightly browned. Set aside. Heat more oil over medium-high heat. Add onions, peppers and celery; saute until onions are transparent. Add garlic and Chicken. Stir until you smell garlic. Add wine; simmer until reduced by half. Add broth, tomatoes and rice. (You can also add a little tomato paste if you want a thicker mixture). Bring to boil. Add beans and mix well. Cover, reduce heat and simmer until rice is done, about 10 minutes. Serve with salad, garlic bread and a lighter Merlot such as Lindemans.

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