Chicken Creole

Ingredients · per serving

• 300 ml Chicken stock
• 1 medium Green bell pepper
• 1 tsp Dried oregano
• 2 leaves Bay leaf
• 1 medium Lemon
• 3 tbsp Fresh parsley
• 2 stalks Celery
• to taste Black pepper
• 5 cloves Garlic
• 500 g Chicken thigh fillets
• 1 tbsp Cajun seasoning
• 1 tbsp Olive oil
• to taste Hot sauce
• ½ tsp Cayenne pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp Tomato purée
• 150 g Long-grain rice
• 1 tsp Dried thyme
• 2 stalks Spring onion
• to taste Salt
• 400 g Tinned chopped tomatoes
• 1 tsp Smoked paprika
• 1 large Onion

Instructions

1. Cube the chicken thighs into 3cm pieces. Season with salt, pepper, smoked paprika and cayenne.
2. Heat 1 tbsp olive oil in a wide heavy pan over medium-high heat. Brown the chicken in 2 batches, 4 min per batch. Lift onto a plate.
3. Lower heat to medium. Add the diced onion, celery and bell pepper to the pan. Cook 6 min until soft.
4. Add minced garlic, Creole seasoning (or Cajun), dried thyme, dried oregano and bay leaves. Stir 60 seconds.
5. Stir in tomato purée, cook 1 minute. Add the tinned tomatoes, chicken stock, Worcestershire sauce.
6. Return the chicken with plate juices. Bring to a simmer, lower heat, cover slightly, cook 20-25 minutes until the chicken is tender and the sauce has thickened.
7. Adjust salt and pepper. Squeeze in a wedge of lemon. Stir in chopped parsley.
8. Cook the rice separately: rinse, combine with 300ml water + pinch salt. Boil, cover, lowest heat 12 min, rest 5 min. Ladle the chicken Creole generously over the rice. Scatter sliced spring onion. Hot sauce on the side.

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