Chef Ron's Creole Chicken
1/2 cup olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
6 cloves garlic, chopped
1 tbsp all-purpose flour
2 (10.75 ounce) cans tomato paste
10 2/4 fluid ounces water
1 (14.5 ounces) can peeled and diced tomatoes
1/4 cup white wine
1 tsp hot sauce
1 tsp Cajun seasoning
1 tsp salt
1 tbsp fresh parsley, chopped
3 pounds fresh Chicken Breast Sliced
1 cup uncooking white rice
2 cups water
1. In a large heavy iron pot over medium heat, pour in olive oil and saute chicken, onion, celery, bell pepper, and garlic until well wilted. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water.
2. Cook for 15 minutes, stirring occasionally. Pour in diced tomatoes and wine; cook for 15 minutes.
3. Season with hot sauce, Cajun seasoning, salt, and parsley. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
4. When the dish is done, let it sit for 10 minutes. Serve over cooked rice.
Weekend Cooking - April 3, 2011