July/August 2016:  Creole Vegetables & Chicken

Creole Vegetables & Chicken

14.5 oz can of diced tomatoes
2 cups cut okra (fresh or frozen)
2 cups chopped green bell pepper
1 cup chopped celery
1 cup chopped yellow onion
1 cup chicken broth
2 tablespoons white vinegar
2 teaspoons Worcestershire sauce
1 bay leaf
1 teaspoon paprika
1/2 teaspoon Ajowan seed
1/2 teaspoon Charnushka
1 teaspoon freshly ground black pepper
salt to taste

1 pound chicken tenders
1 teaspoon Black River Creole Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika

1.5 teaspoons sugar
1 tablespoon extra-virgin olive oil

Combine first 14 ingredients in a slow-cooker crock pot sprayed with cooking spray.  Cover and cook on LOW for 9 hours or on HIGH for 4.5 hours.

Sprinkle the chicken tenders with the Black River Creole Seasoning (1 tsp), garlic powder (1/2 tsp), paprika (1/2 tsp), and salt/pepper to taste.  Cook chicken in a medium-hot skillet sprayed with cooking spray, approximately 4-5 minutes each side.

Transfer cooked chicken, sugar, and olive oil to crock pot and cook on HIGH 15 minutes to blend flavors.

Serve on a bed of white rice.
Serves 4.

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