By big_bigmomma on Wednesday, September 12, 2007 - 12:21 am:
CHICKEN CREOLE
1/4 cup flour 1/2 cup oil 1 large onion, chopped 2 celery ribs, chopped 1 medium green pepper, chopped 2 garlic cloves, minced 1 (14 1/2 ounce) can stewed tomatoes 1 (6 ounce) can tomato paste 1 bay leaf 1 tablespoon Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 1/2 teaspoon salt 1/8 teaspoon pepper 2 large boneless skinless chicken breasts, cooked and chopped
In a large deep skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich golden brown. Add the onion, celery, green pepper, and garlic. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato paste, bay leaf, hot pepper sauce, worcestershire sauce, salt, and pepper. Cover and simmer 40-45 minutes. Stirring occasionally. Add a little water if sauce is too thick. Add cooked chicken and simmer 5-10 minutes more. Discard Bay Leaf. Serve over rice.
