Chicken Creole
(by Stella Chase Reese)
6 5-oz. boneless and skinless chicken breasts 1 T. salt 1/2 t. white pepper 1/4 c. vegetable oil 1 c. onions, chopped 1/2 c. green peppers, chopped 2 c. whole tomatoes with liquid 2 c. water 2 cloves garlic, mashed and chopped 1/2 t. ground thyme (or 2 sprigs fresh) 1/4 t. cayenne pepper 12 small whole okra 1 lb. shrimp, peeled and deveined 1 T. parsley, chopped Season chicken with 1 teaspoon salt and the white pepper.
In large skillet, heat vegetable oil.
Place seasoned chicken in hot oil, turning as it cooks (about 6 minutes).
Lower heat.
Remove chicken and set aside. Saute onions in skillet until they are clear.
Add green peppers; stir and cook for 3 - 4 minutes.
Add whole tomatoes, mashing them as you stir them into the onion mixture.
Add water, garlic, thyme, cayenne pepper, and remaining salt.
Cook over high heat for 4 minutes. Lower heat and return chicken to sauce.
Add okra and cook for 10 minutes until okra are just tender.
Add shrimp and cook until shrimp turn pink (about 5 minutes).
Add parsley.
Serve over buttered rice.
Serves 6.
(Read What Would Leah Do?, the story that accompanies this recipe.)