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TitleCHICKEN CREOLE FOR 15 PEOPLE
Ingredients
5 POUNDS OF BONELESS THIGHS CUT UP AND DICED. YES YOU CAN COOK THESE AS YOU MAKE THE CREOLE.

A. DICE UP 1 LB OF BACON AND PUT INTO A LARGE POT. COOK OVER MED HI HEAT TILL BACON IS BROWN THEN ADD THE FOLLOWING IN ORDER

B. DICE UP 5 ONIONS AND 5 GREEN PEPPERS AND ADD TO LARGE PUT WITH THE BACON TO COOK TILL TRANSLUCENT OR SOFT.

C. ADD 32 OZ. OF V-8 JUICE

D. ADD 1 SMALL BOTTLE OF WORCESTERSHIRE SAUCE

E. ADD 32 OZ OF DICED TOMATOES

F. ADD 1 JALAPENO PEPPER DICE UP VERY FINE


PUT TOGETHER THE DRY INGREDIENTS' AND ADD TO POT
2 TEASPOONS OF BASIL
2 TEASPOONS OF THYME
1 TEASPOON OF WHITE PEPPER
2 TEASPOONS OF BASIL

LAST ADD 8 OZ OF A GOOD WHITE WINE AND COOKED CHICKEN ( MAY ADD SHRIMP) AND LET SIMMER AT LOW HEAT FOR 30 MIN OR TILL THE DESIRED CONSISTENCY YOU LIKE . A LITTLE ON THE THICK SIDE WORKS BEST


MethodMAY BE SERVED OVER RICE AND HAVE A SPRINKLE OF SHAPE CHEESE IF SO LIKED. MANY PEOPLE LIKE IT WITH OUT MEAT AND OVER RICE WITH A LITTLE CHEESE TOPPING.

THIS MEAL IS COST OUT AT ABOUT $2.00 PER SERVING
Posted byDennis
Posted onFriday 31 October 2008 - 23:31:06
 




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