Creole Chicken for Two
I often end up with leftover cooked chicken, which I freeze in 1 or 2 cup portions for recipes like this.
1 onion, chopped
1 garlic clove, minced
1/2 cup celery, diced
8 oz tomato sauce
1 bay leaf
1/2 cup water
1/2 tsp salt
dash of cayenne
2 Tbs oil
1 green pepper, diced
1 cup cooked chicken or turkey
1/2 tsp dried parsley
Heat oil and cook the onion, garlic, and celery for a few minutes. Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil. Cover, reduce heat, and simmer about an hour. Stir in the green pepper and chicken, cover, and simmer another 15 minutes. Sprinkle with parsley.
Serve over steamed rice.
Serves 2.
