Tonight's impromptu supper is sort of a Creole or Cajun dish with Chicken Thighs. I first browned the chicken thighs in canola oil. When Chicken was evenly browned I drained most of the oil and then added a 14 oz can of diced tomatoes, three cloves of garlic which I grated fine, water, and a tablespoon of gumbo powder. I then added what I had left of locally grown sliced baby okra. I added salt and cayenne pepper to taste. After cooking about 20 minutes, I add diced fresh zucchini. Next I cook till okra seeds turn dark and chicken falls off the bone. When it is finished serve over rice.
Monday, August 07, 2006
In the Kitchen: Creole/Cajun Chicken
Tonight's impromptu supper is sort of a Creole or Cajun dish with Chicken Thighs. I first browned the chicken thighs in canola oil. When Chicken was evenly browned I drained most of the oil and then added a 14 oz can of diced tomatoes, three cloves of garlic which I grated fine, water, and a tablespoon of gumbo powder. I then added what I had left of locally grown sliced baby okra. I added salt and cayenne pepper to taste. After cooking about 20 minutes, I add diced fresh zucchini. Next I cook till okra seeds turn dark and chicken falls off the bone. When it is finished serve over rice.
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