1 cups rice cooked
1 Pound chicken breast boneless fillet (pan fried with salt and pepper)
1 Yellow pepper chunky chopped
1 Red pepper chunky chopped
1 standard yellow onion chunky chopped
1 Anaheim pepper chunky chopped
Saute above vegetables in pan that was used for chicken
Saute/sweat vegetables for 10 minutes
5 minutes into sweat, add
1 tablespoon minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
3 tablespoons parsley flakes
3 tablespoons creole seasoning *
1 teaspoon chili flakes
Stir into vegetable saute – and add 1 tablespoon Worcestershire sauce
2 teaspoons Chilpotle sauce concentrate OR favorite hot sauce.
Chop up cooked chicken into bite size pieces and add to vegetable mix.
Add rice in thirds.
Add 1/2 cup of chicken stock.
Serve with sleeves of Irish Beer – this is a hot and spicy dish.
Creole seasoning recipe we use:
2 1/2 tablespoons paprika
2 tablespoons salt (optional)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme