I hope during these trying times you are all staying safe and remaining at home as much as possible. The virus here in the Northeast is at tremendous levels. My heart goes out to everyone during this awful pandemic and hope we reach an end soon. Prayers for all of those who are caring and serving the community in what ever capacity they are greatly needed. The healthcare workers are going above and beyond and deserving of our love and support, so I just want to put a huge Thank You out to all of them.
So while we are at home I was going through my old recipes and decided to try something I hadn’t made in quite a while. I had only made a version of Shrimp Etouffee so this time I decided to use boneless chicken thigh meat instead and use what I had available in my fridge and cupboard. I only had half a red pepper and a whole yellow pepper but it turned out fine. So if you are in the mood for a big flavors kind of dinner give this one a try.
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper or Cajun Seasoning (You can adjust depending on the heat level you prefer)
1/4 cup butter
2 tablespoon olive oil
1 (16 ounce) package skinless, boneless chicken breast halves or skinless boneless chicken thigh meat, cubed
1 large (or 2 small) green or red bell peppers, chopped (I like to mix colored peppers depending what I have on hand)
1 large onion, chopped
3 stalks celery, chopped
3 clove garlic, minced
2-3 tablespoons butter, as needed (See the Directions)
1 (14.5 oz.) can Stewed Tomatoes with Onion, Celery & Green Peppers
1 cup chicken broth, to cover
3 cups cooked rice for serving
1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
2. Place a large skillet on the stove and set to medium heat and melt 1/4 cup butter with the olive oil.
Dredge cubed chicken in the seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes.
Remove chicken, leaving butter mixture in skillet. Reduce the heat to low.
3. Add 1 tablespoon of butter to the skillet if the skillet seems dry from frying the chicken and add 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste/roux and cook to a dark caramel color, about 10 minutes, stirring constantly to avoid burning.
Add bell pepper, onion, celery, garlic, and 2 tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about another 10 minutes.
4. Stir in the can of stewed tomatoes and breaking up any large pieces. Then pour in enough chicken broth to cover vegetables, and bring to a simmer.
Stir in the cooked chicken to the skillet and cook until flavors are combined, about 10 more minutes.
Serve with cooked rice.
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