Smothered Creole Chicken

Serves 3-4

 

Ingredients:

 

For the red beans and rice:

1 12 oz can of red beans

2 cans of water

1 cup brown rice, uncooked

1/4 cup green bell pepper, diced

1/4 cup yellow onion, diced

1 garlic clove, minced

2 tbsp Zatarain's Creole Seasoning (use less for less spice)

 

For the chicken:

3 boneless chicken breasts, butterflied or pounded thin

1/4 cup green bell pepper, diced

1/4 cup yellow onion, diced

2 garlic clove, minced

2 tbsp worcestershire sauce

1 tbsp olive oil

Creole seasoning

Blackening seasoning

 

Olive oil

1/2 cup Tony Chachere's instant roux mix

2 cups water

 

 

Instructions:

 

Start the beans first. If you have time it's best to let them cook for 3-4 hours or put in crockpot and let cook all day.

 

Rinse beans and add to pot with 2 cans of water. Add onion, bell pepper, garlic, and seasoning to pot and bring to boil. Reduce to simmer, cover, and cook for ~3 hours.

 

In a shallow dish add ingredients for chicken, coating chicken in worcestershire and a thin layer of creole seasoning and blackening seasoning (if you like spice). Add onion, bell pepper, garlic, and olive oil and mix everything together. Cover and marinate for at least 2 hours. (I did this when I started my beans).

 

 

When ready to cook chicken add rice to pot of beans. Uncover and cook on low boil until most of the water is absorbed. Remove from heat and mixture will thicken up as it sits.

 

While rice is cooking, heat a drizzle of olive oil in large skillet to medium-high heat. Add chicken and vegetable marinade in one layer. Brown each side of chicken and remove from skillet to set aside.

 

Reduce heat to low-medium. Add 1/2 cup instant roux mix with 1 cup of water. Stir until the roux tightens up. Whisk remaining 1 cup of water until the roux mixture thins out into a gravy. Add additional water 1-2 tbsp at a time if gravy is too thick. Return chicken to skillet, submerge in gravy, and cook until it is done (internal temp of 165 F). This will take approximately 15 minutes.

 

Mound rice and beans onto plate, top with chicken, and smother with gravy. Serve with crispy french bread.