West Indies Creole Chicken

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West Indies Creole Chicken

A Caribbean Favorite

2 White Onions (medium size)	4 Tomatoes (medium size)
2 Bell peppers (medium size)	4 Cloves garlic
8 Carrots (medium size)	2 Leeks (stems only)
1 Celery (stem only)	4 Whole Chicken Breasts
1 Tbsp. West Indies Creole Hot pepper sauce (add more for more heat)

Clean chicken, remove skin, de-bone, and cut into 1" cubes. Chop celery, leeks, garlic, and 1 onion. Blend celery6, leeks, garlic, and onion in blender with 3/4 cups of water. Mix blended ingredients with diced chicken, add West Indies Creole Hot pepper sauce, and salt to taste.

Mix thoroughly and let stand in refrigerator for approximately fifteen minutes. Dice tomatoes, bell peppers, and one onion. (In separate bowl), cut carrots into 1/4" pieces. Cook chicken on medium heat for 25 minutes, or until done (do not overcook), add small amount of water as needed.

Cook diced carrots in a separate pot in a small amount of water until tender. sauté diced tomatoes, onion, and bell pepper in sauce pan with 2 tbsps. vegetable oil. Mix cooked chicken, carrots, and sautéed vegetables together, simmer for five to six minutes over low heat, stir frequently.

Serve with rice. A fresh cucumber salad makes a tasty side dish. Serves four persons.

Enjoy!

Be sure to use our West Indies Creole Hot Pepper Sauce! Use as a basting sauce during the last five to ten minutes when grilling, broiling, or baking chicken, meat, or fish.

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