Creole Chicken MD (Photos)

I made this for lunch today. It was an attempt to use things I had in freezer, refrigerator and pantry, while staying within the calorie limits of our current diet. In all of these respects, it was a tasty success.

Is it creole? Maybe.
Is it gumbo? I think not.
Does it include ingredients that some here do not care for? Sadly, yes.

To make my dish you will need:

- 3 boneless chicken thighs, lightly dusted in AP flour, seasoned with salt and pepper.
- 2 Tablespoons vegetable oil. You could cook two or three strips of bacon and use that oil if you like and add bacon chips to this dish.
- 1 medium onion, chopped
- 1/2 Red bell pepper, chopped
- 1 Can tomato, diced
- 1 1/2 cups fresh okra, 1/2-3/4 inch pieces
- 1 Chicken bullion cube (Telma Brand is what we use)
- 2 teaspoons Lawry's garlic salt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-3 teaspoons Slap Ya Mamma seasoning

1 cup dry measure basmati rice, cooked

Lightly coat 3 boneless chicken thighs in flour, season with a little salt and black pepper and cook in oil.



Mine were frozen, so eventually, I pulled them and cut them into manageable pieces.



Cooked them until they were done and added my peppers and onion.



Sautéed these a few minutes and added the okra.



Steam cooked the okra with a lid on the pan for maybe ten minutes to get the okra tender and set the texture, then added the can of tomatoes and seasoned the dish with salt, pepper, garlic salt and Slap Ya Mamma seasoning.



I like this dish with a tomato gravy and after ten minutes cooking with a cover, I added water to make my sauce along with the chicken bouillon cube and continued the cooking for another 15 minutes while I cooked my rice.



Serve with rice








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