A Cooking Fool

Creol Chickin Stew

Posted By: The Fool
Date: Saturday, January 28 2006, at 8:42 a.m.

In Response To: Creol and Cajin Cooking (The Fool)

1 tablespoon olive oil 1 medium sweet green pepper, cut into 1/2 inch dice 1 medium onion, chopped 1 1/2 lbs boneless skinless chicken, chopped into one inch chunks 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 lb smoked ham, chopped 1/4 inch pieces or 3 slices bacon, chopped 1/4 inch pieces 2 teaspoons minced garlic 1/4 cup dry white wine 1 (15 ounce) can whole tomato puree, chopped 2/3 cup water 1/2 teaspoon oregano 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon or more to taste, bottled hot pepper sauce 1/2 lb green beans, trimmed and cut to 1 inch Heat oil in a 12-inch skillet over medium-high heat. Add bell pepper and onion, cook, stirring 4 to 5 minutes just until tender. Transfer to a bowl. Add chicken to skillet. Sprinkle with salt and pepper, cook turning pieces until browned. Add ham and garlic, cook, stirring intil browned. Add wine, cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregeno, cumin, thyme and red pepper sauce. Bring to boil. Add beans. Reduce heat, cover and simmer for 15 minutes, until chicken is cooked through. Serve over rice. The Fool

Messages In This Thread

Creol and Cajin Cooking
The Fool -- Saturday, January 28 2006, at 8:30 a.m.

Creol Chickin Stew
The Fool -- Saturday, January 28 2006, at 8:42 a.m.

Grilled Chickin Piallard
The Fool -- Saturday, January 28 2006, at 8:48 a.m.

Creol Srimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 8:59 a.m.

Creol Srimp
The Fool -- Saturday, January 28 2006, at 9:07 a.m.

Creol Tacos
The Fool -- Saturday, January 28 2006, at 9:25 a.m.

Creol Steak
The Fool -- Saturday, January 28 2006, at 9:34 a.m.

Creol Seasoning
The Fool -- Saturday, January 28 2006, at 9:42 a.m.

Creol Rice
The Fool -- Saturday, January 28 2006, at 9:50 a.m.

Re: Creol Srimp
The Fool -- Friday, February 17 2006, at 9:08 a.m.

 

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Message: > 1 tablespoon olive oil > 1 medium sweet green pepper, cut into 1/2 inch dice > 1 medium onion, chopped > 1 1/2 lbs boneless skinless chicken, chopped into one > inch chunks > 1/2 teaspoon salt > 1/4 teaspoon fresh ground black pepper > 1/4 lb smoked ham, chopped 1/4 inch pieces or 3 slices > bacon, chopped 1/4 inch pieces > 2 teaspoons minced garlic > 1/4 cup dry white wine > 1 (15 ounce) can whole tomato puree, chopped > 2/3 cup water > 1/2 teaspoon oregano > 1/2 teaspoon ground cumin > 1/4 teaspoon dried thyme > 1/2 teaspoon or more to taste, bottled hot pepper > sauce > 1/2 lb green beans, trimmed and cut to 1 inch > Heat oil in a 12-inch skillet over medium-high heat. > Add bell pepper and onion, cook, stirring 4 to 5 > minutes just until tender. Transfer to a bowl. > Add chicken to skillet. Sprinkle with salt and pepper, > cook turning pieces until browned. Add ham and garlic, > cook, stirring intil browned. Add wine, cook 1 minute. > Stir in tomatoes, pepper-onion mixture, water, > oregeno, cumin, thyme and red pepper sauce. Bring to > boil. Add beans. Reduce heat, cover and simmer for 15 > minutes, until chicken is cooked through. Serve over > rice. > The Fool
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