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Creole Chicken & Okra with parsley rice
Olive oil cooking spray
2 6 oz. boneless, skinless chicken breasts, rinsed and
patted dry, cut onto bite-size pieces.
2 tbsp olive oil, divided
½ cup diced onions
½ green bell pepper, chopped
2 cloves minced garlic
5 oz. grape tomatoes, halved (1 cup)
½ cup fresh chopped or frozen cut okra (thawed, if frozen)
½ tsp dried thyme
2 dried bay leaves
1 tbsp Louisiana hot sauce
½ tsp sea salt
¼ cup chopped fresh parsley, divided
2 cups cooked brown rice
ONE: Heat a large non-stick skillet on medium high. Coat skillet with cooking spray, add chicken and cook for 2 minutes or until chicken is almost cooked through, stirring frequently. Remove chicken from skillet and set aside on a separate plate.
TWO: Return skillet to medium-high and heat one tbsp oil. Add onion and pepper and cook for 4 minutes or until beginning to lightly brown, stirring frequently. Add garlic and cook for 15 seconds, stirring constantly. Add ½ cup water, tomatoes, okra, thyme and bay leaves. Reduce heat to medium-low, cover and simmer for 10 minutes or until okra is just tender. Remove from heat, stir in hot sauce, salt, remaining oil and ¼ cup parsley. Add chicken, stir to blend, cover and let stand for 5 minutes to absorb flavors and heat chicken thoroughly.
THREE: Toss rice with remaining ¼ cup parsley and serve chicken mixture over top.
Thank you to Natascha Graves for sharing this recipe with us.