Chicken Creole
 
preparation: 25 minutes 
cooking: 20 minutes 
freezes for up to 2 months 
serves: 4 
 
  450g (1 lb) cooked chicken meat, 1 large onion, seeded and diced
2   celery sticks, diced, 40g (1= oz) butter
  100g (4 oz) mushrooms, chopped, = - 1 tsp chili powder
  397g (14 oz) can chopped tomatoes, 1 bay leaf
  salt to taste, 1 tsp worcestershire sauce
  chopped fresh parsley, to garnish boiled rice, to serve
 
discard any skin from chicken. dice meat and put to one side. saute 
onion, green pepper and celery in butter until soft, but not browned. add 
mushrooms and chili powder and saute for 3 minutes. add chicken, 
tomatoes, bay leaf, salt and worcestershire sauce. simmer, uncovered, for 
10 minutes. discard bay leaf. add chicken to mixture and heat through. 
sprinkle with chopped parsley and serve with boiled rice. 
 
 
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(ID: 9202) Mirror: rec.food.recipes: Thu, Jan 8, 2004


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