Chicken Creole

Course : Cajun
Serves: 1
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3/4 cup onion - chopped
1/2 cup green pepper - chopped
1 cup tomato - chopped
2 cloves garlic - minced
1 piece bay leaf
1/2 teaspoon thyme
1 tablespoon parsley - fresh -- minced
1/8 teaspoon freshly ground black pepper
1 dash cayenne
6 ounces chicken breasts

Preparation / Directions:

In a heavy saucepan over high heat cook the onion and bell pepper, stirring regularly until they begin to color. Add all remaining ingredients, including the chicken breasts. Cover and simmer gently for 10 minutes. NOTES: Chicken Creole is generally served with hot fluffy white rice. The tomatoes you use determine the texture of the sauce. Ones that are not quite ripe hold up better in the cooking, while very ripe ones tend to collapse and liquefy. If the sauce is too thin, blend a mixture of a little cornstarch and water to bind it.

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