Dinner of the Week: Creole Chicken

I’ve mentioned before that Cajun food is my weakness.  The recipe is no exception.  I made it a little too hot for Evan, but you can definitely tone it down with the red pepper flakes.  I’ve altered the recipe to try to control the heat a bit.

Creole Chicken
Courtesy of eMeals.com

– 1 lbs. chicken tenderloins
– 1 teaspoon Cajun seasoning
– 10 oz. can tomatoes and green chiles
– 1 green bell pepper, chopped
– 1 stalk celery, chopped
– 1/4 onion, chopped
– 1 clove garlic, minced
– 1/2 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 2 cups instant brown rice
Wash, pat dry, and clean the chicken.  Season it all over with your favorite Cajun seasoning.
Heat a dab of butter or margarine in a large skillet over medium heat.  Add the chicken to the skillet and saute it for five minutes, until all sides of the chicken have been seared.
Meanwhile, chop up the bell pepper, celery, and onion on a cutting board.
Reduce the heat to medium-low.  Add the tomatoes, bell pepper, celery, onion, garlic, basil, and red pepper flakes to the skillet.  Simmer, covered, for approximately 10-15 minutes.  Be sure to stir the mixture occasionally so it doesn’t burn.
In the meantime, cook your instant brown rice according to the manufacturer’s instructions.
As the chicken cooks, it will begin to fall apart.  The vegetables will soften, too.
Once done, serve the chicken over a bed of brown rice, and enjoy!
This recipe is delicious.  My mouth is watering just thinking about it.  It has the perfect blend of Cajun spices and touches.  The chicken is so tender that it tastes as though it has been simmering on the stove all day long.

We served this dinner with a simple salad with mixed greens, fresh strawberries, and balsamic vinaigrette. 

Hope you’ll like it, too!

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