Indies Creole Chicken
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)
remove skin, de-bone, and cut into 1" cubes. Chop celery,
leeks, garlic, and 1 onion. Blend celery, 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
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
A fresh cucumber salad makes a tasty side dish.
Serves four persons.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling,