Spicy Chicken Creole

For Hallowe'en weekend this year, Justin and I are going to New Orleans! We are so excited to eat spicy cajun food, drink lots of bourbon, and dance to jazzy music.

This is a traditional Louisiana dish, usually made with shrimp, but I decided to use chicken. It's also a great way to use up all of your garden veggies that you don't know what to do with!

Spicy Chicken Creole
1 tablespoon olive oil
1-2 boneless skinless chicken breasts, diced
1/2 small onion, diced
4 cloves garlic, chopped
1 teaspoon paprika
1-2 teaspoons crushed chilis (for heat - to taste)
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1 large can diced tomatoes
2 stalks celery, chopped
1 small green pepper, chopped
2 cups cooked rice

Yield: 4-6 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Start by cooking your rice (or use leftovers), and set aside. In a large pan or small stockpot, fry the chicken in the oil on medium-high heat until no pink remains. Add in the onions and garlic sautee until tender. Add spices and heat through. You can use any combination of spices you like. I have a delicious smoked paprika and rosemary blend that tasted wonderful (see my cute little handmade label?). If you're using crushed chilis and aren't a fan of super spicy foods, add a little bit at a time until you like the level of heat. Crushed chilis contain the seeds, which are what makes things spicy, so be careful how much you're adding! If you want something a little milder, use crushed red pepper flakes.

Add the tomatoes and diced veggies (again, use what you have in the fridge or in your garden). Turn the heat down to medium-low and let simmer, covered, for about 15-20 minutes.

Pour this mixture into a large serving dish, add the rice, and mix well. Garnish with parsley and enjoy!