creole style stir-fry chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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quick, zesty, and good! this has become a comfort food for me. for a smokier flavor, use pancetta instead of regular ham. i generally serve this with rice. Ingredients:
1 cup chicken stock |
2 tablespoons flour |
4 tablespoons olive oil |
4 boneless skinless chicken breasts, cut into 1 inch cubes |
kosher salt |
black pepper |
1/4 lb ham, cut into 1/2 inch dice |
2 onions, diced medium |
2 celery ribs, 1/4 inch dice |
1 small green bell pepper, 1/4 inch dice |
28 ounces canned whole tomatoes, drained and chopped (i prefer the pomi parmalat) |
1 bay leaf |
1 teaspoon ground thyme |
1/2 teaspoon dried marjoram (optional) |
hot sauce, to taste (crystal's is better than tabasco for this recipe) |
Directions:
1. heat 2 tbsp olive oil. season chicken with salt and pepper. brown chicken and remove
2. 1 tbsp oil to the pan lightly brown ham and onions and remove
3. add remaining tbsp oil, celery, and bell pepper and stir until softened (about 5 min)
4. return ham and onion to pan and add tomato, bay leaf, thyme, marjoram, stock, and 1/2 tsp salt and bring to a boil
5. return chicken to pot and reduce heat to simmer. simmer until chicken is cooked through - if you would like to thicken the sauce (i generally do), add the 2 tbsp flour and bring back up to a boil, stirring for a few minutes.
6. season to taste with hot sauce
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