Wednesday, June 30, 2010

Simple Creole Chicken with Rice

Super simple and done in a flash.

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
1 large onion, chopped
1 large or 2 medium green bell peppers, chopped
3 cloves garlic, chopped
2 cans diced tomatoes
1 tbs olive oil
1-2 tbs Tony Chachere's Creole Seasoning, depending on how spicy you like it
Hot cooked rice

In a large skillet saute the chicken thighs, onions, green bell peppers, garlic and olive oil until the chicken is cooked through and the onions are tender.
Add the diced tomatoes and creole seasoning.
Reduce heat to a simmer and cook for at least 15 minutes.
Serve over the hot cooked rice.


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