Poulet créole

Ingrédients

• 1 pound chicken thighs (cut in 1-2" pieces)
• 2 tablespoons unsalted butter
• 1 small onion (diced)
• 1 green pepper (diced)
• 1 celery stalk (sliced)
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1-2 teaspoons Cajun seasoning (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Louisiana hot sauce
• 1-15 ounce can diced tomatoes
• 1-6 ounce can tomato paste
• 1 1/2 cups chicken stock
• Diced green onions (for serving)
• Steamed white rice (for serving)

Préparation

1. 1

   Heat a high sided skillet over medium heat and add the butter.

2. 2

   Add the chicken and brown on each side (1-2 minutes per side). Remove and set aside.

3. 3

   Add the onions, green pepper and celery to the skillet and cook until softened about 2 minutes.

4. 4

   Add the pepper, bay leaf, Cajun seasoning, Worcestershire sauce, and hot sauce and stir together.

5. 5

   Stir in the diced tomatoes and tomato paste.

6. 6

   Add the stock and chicken and bring to a simmer for 15-20 minutes.

7. 7

   Serve over steamed white rice garnished with green onions.