Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stewed chicken creole (organic) with polenta. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Stewed chicken Creole (organic) with polenta It is a typical recipe of Italian immigrants, especially of my ancestors who came to Brazil. In a large iron pot over high heat, add the olive oil and heat. It is such an easy dinner to prepare and is delicious!
Stewed chicken Creole (organic) with polenta is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Stewed chicken Creole (organic) with polenta is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook stewed chicken creole (organic) with polenta using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Stewed chicken Creole (organic) with polenta:
- Take 1 organic chicken
- Prepare 1 large, peeled and chopped onion
- Make ready 1/2 small red bell pepper , seeded and chopped
- Get 2 cloves garlic, minced
- Prepare 2 tomatoes, chopped
- Get 1 carrot, chopped
- Make ready 1 celery stalk, chopped
- Take 2 stalks green onion
- Make ready 1/4 cup olive oil
The best chicken stew recipe that stood the test of time for generations. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Make this meal in forty minutes or less by chopping the herbs while the chicken cooks, and preparing the green beans while the polenta cooks.
Instructions to make Stewed chicken Creole (organic) with polenta:
- Cut and season the chicken with salt and black pepper
- Prepare all the ingredients
- Heat a large pot (preferably iron) over medium-high heat and add olive oil
- Add the chicken…
- … and fry until golden brown
- Add the onion and saute until starting to soften , 3 to 4 minutes.
- Add the peppers, tomatoes, celery, carrot and garlic and cook for more than 3 to 4 minutes.
- Let fry a little to incorporate and add the green onion
- Put hot water and cook for 2 hours or until chicken is tender
- Serve with polenta (or rice)
Instead of tarragon, you can use fresh sage or more thyme. Creamy Parmesan Polenta "Easy, fast, cheap and gluten-free—you've got my attention! I used 'from scratch' polenta instead of the prepared type." - Buckwheat Queen. Chef John's Perfect Polenta "Simple and delicious! My only adaptation was using chicken broth [instead of water].
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