Chicken Creole Rice
Chicken Creole Rice
Ingredients
- 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 jalapeño 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
Instructions
- 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.
Chicken Creole Rice