Saturday, July 31, 2010

Creole Chicken

Creole Chicken

6-8 chicken thighs

1 can diced tomatoes (do not drain)
1 green pepper, chopped
1 red onion, chopped (or 6 green onions) or whatever combo appeals to you. : )
1 can tomato paste
1 t salt (or to taste – I usually omit)
2 dashes hot sauce
1/2 lb polish sausage, sliced

5 cups water (4 cups water if using ‘regular’ white rice)
2 cups jasmine rice or brown rice
salt as desired.

Place all ingredients except chicken and rice/water in greased crockpot. Lay the chicken pieces on top. I personally sprinkle the top of chicken with some italian seasoning and some minced garlic (but I’m Italian and feel like no dish is complete w/o some garlic, oregano, and basil, lol)

Cook on low all day in crockpot.

About 15-20 minutes before serving dinner, cook up the rice however you prefer – stovetop, microwave rice cooker, whatever floats your boat.

I typically initially serve the rice on the side, but once the younglings have served themselves some rice, I stir the remainder of the cooked rice into the crockpot mixture (having already removed the cooked chicken and put them on separate serving plate).

Serves 4-8 – 1 chicken piece per person, but my 4yr old ate 2 servings of chicken as well as seconds, so you will need to decide for your family how much to cook. This is a very forgiving recipe. Just increase ingredients as needed.

And a bonus - this is a recipe that's gluten free, dairy free, and egg free for those watching allergens.

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