Thursday, July 16, 2009

Creole Chicken w/ Fried Cabbage


A friend needed a place to stay at one time. I was living alone then, and allowed her and her canine companion to live with me for a month until she saved money for closing costs on her new home. In exchange for my sofa bed, she would cook, clean and do grocery shopping. I never asked her do to these things, she just did. I didn't cook as often then as I do now, because I was single and always on the go-(fast food, delivery and take out where my friends...lol) One day, she created this dish that she said her mother used to make for her all the time growing up. She basically boiled a whole cut chicken and simmered it in tomato sauce and seasonings. She served it over rice, and I must say that it was a delightful detour from the norm.

I decided to make my version of the dish a few weeks ago. Instead of using a whole chicken, I used drumsticks, because that's what I had in the freezer that day. I also thought I'd add some fried cabbage on the side to balance the meal. Have you ever had a friend introduce you to a dish that was part of their family tradition? Please share your comments here.



Creole Chicken w/ Fried Cabbage

Ingredients:

1 lb of chicken (cuts of your choice)
2 small cans of tomato paste
1/2 cup celery
1/2 cup scallions
1/2 onion
1/2 bell pepper
1/4 cup fresh corn (optional)
1/2 cup of frozen okra (optional)
1 can of diced tomatoes
1 tbsp fresh ground black pepper
4 tsp sea salt
1/2 tsp dried thyme
1 cup of hot, cooked rice (whole grain is my preference)

for fried cabbage:

1/2 head of fresh green cabbage
1/2 cup chicken stock
1 tsp red pepper flakes or ground cayenne pepper
1 tsp paprika
1/2 tsp salt



Directions:

Rinse and place chicken in a large pot of water. Bring to a rolling boil.




















Add all seasonings (salt, pepper and thyme). Continue to boil uncovered for 20 minutes.




















Add celery, corn, and okra. Omit items if desired.























Add tomato paste and let simmer until water is reduced by almost half.








































Add onions, scallions and bell peppers.
























































Let simmer for another ten minutes, while you are preparing the cabbage.
Slice cabbage in thin strips, place in frying pan with chicken stock and seasonings.






















Simmer on medium heat, covered until cabbage is tender.




















Serve chicken over rice, and add cabbage on the side. Garnish with fresh parsley if desired.























Enjoy!
~S

2 comments:

Tamojazz said...
This comment has been removed by a blog administrator.
Bria said...

That looks amazing! The chicken recipe reminds me of Country Captain Chicken, an old school dish. Ever heard of it?