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by Cheff Sheri Raleigh

Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 6 to 8

Ingredients

  • 1 hen, boiled and deboned; drain stock and reserve 3 cups of stock to use later
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 1 cup green onions, chopped
  • 1 cup onion, chopped
  • 4 tablespoons margarine or butter
  • 3 cloves garlic, minced
  • 1 sprig of thyme
  • 3 bay leaves
  • 1–2 tablespoons prepared roux
  • 1 can tomato paste
  • 1 can petite diced tomatoes
  • 3 cups chicken broth (see above)
  • 1 tablespoon Creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • Salt to taste
  • Garnish
  • Chopped parsley
  • Chopped green onions

Method

  1. Remove the skin, debone the hen, and set aside.
  2. Variation: Use boneless, skinless chicken breasts or thighs cut into medium-sized pieces.
  3. Sauté the green onions, onion, bell pepper, celery, and garlic in the margarine or butter until the onion is translucent and tender. (Olive oil may be substituted.)
  4. Combine the sautéed vegetables with the diced tomatoes, tomato paste, and roux.
  5. Gradually add the chicken stock, stirring constantly. Stir in the dry seasonings.
  6. Add the deboned chicken, bay leaves, and thyme. Season with salt and pepper to taste.
  7. Cover and simmer on low heat for 30 minutes.
  8. Remove the bay leaves and thyme stems.

To Serve
Serve over hot, fluffy rice and garnish with chopped parsley and green onions.

Notes
Boneless, skinless chicken breasts or thighs may be used instead of a hen or whole chicken. Purchased chicken broth or reconstituted bouillon may be used in place of homemade chicken stock.