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A Cooking Adventure with Thom

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Creole Chicken Stew

Source: Ladies' Home Journal
Servings: 4






1 tablespoon olive oil
1 medium green sweet pepper, cut into 1/2-inch dice
1 medium onion, chopped
1 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
teaspoon salt
teaspoon freshly ground pepper
pound smoked ham, or 3 slices bacon, chopped
2 teaspoons minced garlic
cup white wine
1 15- to 16-ounce can whole tomatoes in puree, chopped
⅔ cup water
teaspoon oregano
teaspoon ground cumin
teaspoon dried thyme, crushed
teaspoon bottled hot pepper sauce
pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice (optional)

Cooking Method

1. Heat oil in 12-inch skillet over medium-high heat.  Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender.  Transfer to bowl.

2. Add chicken to skillet.  Sprinkle with salt and pepper; cook, turning pieces until browned.  Add ham and garlic; cook, stirring, until browned.  Add wine; cook 1 minute.  Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil.  Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. 


Serve over rice, if desired. 

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