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
  1. 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.
  2. Serve over steamed rice.


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