Creole Chicken for Two

I often end up with leftover cooked chicken, which I freeze in 1 or 2 cup portions for recipes like this. This is just as good with leftover turkey of course!

Chicken (or Turkey) Creole for Two

  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup celery, diced
  • 8 oz tomato sauce
  • 1 bay leaf
  • 1/2 cup water
  • 1/2 tsp salt
  • dash of cayenne
  • 2 Tbs oil
  • 1 green pepper, diced
  • 1 cup cooked chicken or turkey
  • 1/2 tsp dried parsley

Heat oil and cook the onion, garlic, and celery for a few minutes. Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil. Cover, reduce heat, and simmer about an hour. Stir in the green pepper and chicken, cover, and simmer another 15 minutes. Sprinkle with parsley.

Serve over steamed rice.

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