Chicken Creole Rice
Chicken Creole Rice
Rating: (1 rated)
  • 6 skinless and boneless chicken breast halves
  • 1 tablespoon (15 ml) chili powder
  • 2 tablespoons (30 ml) olive oil
  • 1 1/4 cups (310 ml) parboiled rice
  • 1/2 lb (225 g) chorizo sausage, sliced
  • 2 onions, thinly sliced
  • 1 yellow bell pepper, seeded and diced
  • 1 jalapeƱo pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon (5 ml) harissa sauce
  • 1 star anise pod
  • 1 can 19 oz (540 ml) diced tomatoes
  • 1 cup (250 ml) chicken broth, approximately
  • Salt and pepper
  • Preparation
  • On a work surface, sprinkle the chicken with the chili powder. Season with salt and pepper.
  • In a skillet, brown the chicken in the oil. Place in a slow cooker and add the rice. Set aside.
  • In the same skillet, brown the sausage, onion and peppers. Add oil as needed. Add the garlic and spices and cook for 1 minute. Add the tomatoes and broth and bring to a boil. Season with salt and pepper. Pour atop the chicken and rice. Cover and cook over low heat for 2 hours or until the rice is tender. If necessary, add a little broth. Remove the anise pod. Adjust the seasoning.
  • Description
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