Friday, February 19, 2010

Creole Chicken

Perfect for these winter days when you want to add a little spice to your life! If you have trouble eating spicy foods, just leave out the cayenne pepper and it will still taste good.

Brown Rice: 2 cups
Boneless, skinless chicken breasts, 4 thick sized (try to get hormone, steroid, antibiotic free. Perdue sells hormone and steroid free chicken)
2 tsp basil
2 tsp thyme
2 tsp oregano
2 tsp dill
4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne pepper
1 tsp turmeric
4 cloves garlic, chopped
1 medium onion, chopped
2 tbsp Olive Oil
1 cup water

In a saucepan over low heat, cook basil, thyme, oregano, dill, paprika, salt, pepper, cayenne pepper, turmeric, garlic, and onion about 5 min. Take off heat, place in bowl or plastic bag.

Cube chicken in 1 inch cubes. Add chicken to bag (or bowl) of marinade and put in fridge to marinate about at least 2 hours (more if you have more time! 4 hours is a good amount).

When marinated, put chicken with marinade in a saucepan and cook on medium heat about 7 minutes or until chicken is cooked thoroughly.

Serve with Brown Rice and enjoy with a nice cup of caffeine free green tea!

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