Once upon a time, I hated cooking. I used to start pouting and grumbling around 4:00 pm every day while at work, just because I knew I would have to go home and cook a full Indian meal – roti, vegetable, dal. After about a year of sobbing my way through it, I finally told the husband I’d had enough. We hired a cook.
Then, about two years ago, I found myself in the kitchen again. Not on a daily basis. Just on the occasional weekend. And I never cooked a typical Indian meal. It was always the “exotic” – pasta, Italian main courses, Chinese…And I enjoyed it….and found that I was actually really good at it!
Then, a couple of weeks ago, while grocery shopping, I found a bottle of Discovery Creole Season and Sauce. As I read the ingredients on the label, a recipe started forming itself in my head. I grabbed the bottle, ran to the vegetable counter to pick up some red and green peppers, and then dashed to the meat counter to pick up some chicken. I came home with a fully formed recipe in my head. And when I was done, I took a taste. And I was in heaven!
It’s easy, fairly quick, and it’s sure to go on your meal planner again and again! So, without further ado, I present to you: Creole chicken with boiled rice.
400 gms boneless chicken breast, cut into bite size pieces
1 cup Discovery Creole Season and Sauce
2-3 tsp Discovery Creole Seasoning
1 cup chicken stock
1 red pepper, diced roughly
1 yellow pepper, diced roughly
1 packet mushrooms, cut into quarters
1 packet parsley
1 medium onion, sliced finely
6 cloves garlic, grated
2 heaping tbsp jalapenos
2 tablespoons olive oil
1/4 tsp salt
1/4 tsp pepper
Pour a tablespoon of olive oil over the chicken cubes, sprinkle 2-3 tsps of the creole seasoning. Mix well and set aside (for at least 30 mins) while you chop your vegetables.
Dice the peppers roughly into bite sized pieces, slice the onion into thin long strips, quarter the mushrooms, finely slice the parsley stalks , grate the garlic, and chop the parsley leaves roughly.
Heat a large, deep skillet or saucepan and drizzle in the remaining tablespoon of oil. Swirl the oil around the pan, then add the chicken in a single layer. Wait for several seconds before you stir it around so it’ll get seared nicely. Turn the chicken over at regular intervals so it’s nice and browned. It should take about 3-4 minutes to cook through. Take it out on a plate and keep aside.
In the same pan, sauté the mushrooms – about 2-3 minutes. Once they’re silken and buttery, take them out on a plate and set aside.
Next, lower the flame, put in the peppers, stir them around a bit, and then cover and cook for 10 minutes. Don’t rush this step – cooking them like this over a low flame really brings out the flavors.
Then tip in the onion, stir everything around in the pot, throw in a dash of water and cover and cook for roughly 10 minutes.
Now, put in the mushrooms, stir around for a minute.
Chuck in the parsley stalks and grated garlic. Stir everything around in the pan for about 3 minutes. Then dump in the jalapenos, give it all a quick, and then put in the chicken and toss everything well.
Finally, pour in the chicken stock and creole sauce, 1/4 tsp salt and a dash of pepper. Stir well and taste the sauce. If it’s too tangy, put in 1/2 tsp of sugar and stir.
Bring it to a boil, stirring all the while, and then turn the heat off. Throw in the parsley leaves, stir quickly, and cover the pot to infuse the flavors.
Serve over plain boiled rice.