Eight Pepper Sauce Creole With Boneless Chicken

Sauce Creole sounds intimidating. Once you figure out that it is a variation on traditional tomato sauce, it becomes a way to impress guests and wow your family. The following can be made with cooked boneless chicken, either breast or thigh meat or shrimp or craw fish tail meat. It is also a good way to use up leftover cooked pork. Different meats will require slightly different cooking techniques and time.

For the sauce you will need:

Chicken Chili

Two green bell peppers Two red bell peppers Two white or yellow bell peppers Two small dried chili peppers Two large yellow onions 12 ounces of tomato paste (do not use sauce or puree) 12 ounces of white wine (a less dry wine, such as Chardonnay, White Lambrusco, or Moscato works well) olive oil sugar

Creole seasoning

This can be prepared in a crock pot, or on the stove. Total stove cooking time is about an hour. But the longer it cooks the better it tastes, so a crock pot would be an excellent choice.

Cut the bell peppers and onions into one inch cubes. DO NOT cut the chili peppers.

Put a small amount of oil in a heavy pan and saute the onions and bell peppers until tender. Keep the heat low so they do not brown.

Sprinkle on a bit of the Creole seasoning. Just a little. You will be adjusting the seasoning as it cooks.

If you will be using a crock pot, pour the cooked vegetables in. Stir in 12 ounces of tomato paste. Mix well. It will take a few minutes to get it all into one homogenous mass.

Very slowly, stir in the wine. Add this gradually, or else there could be chunks of tomato that do not get incorporated.

Taste the sauce. See what it needs. It will not be spicy yet, but when it is right, it will be just a little sweet, and a slight bite. If it is not sweet enough from the wine, add a little sugar, but no more than ¼ cup, as the sweetness will increase as it cooks. If you think it needs more salt, add more Creole seasoning. But not too much. You cannot take it away if you over-season.

Now, put in the whole dried chili peppers.

Cover the crock pot securely, turn it on to low, and walk away for at least four hours.

Check the pot. If it seems too thick, add a bit more wine. If it is too thin, set the lid askew and turn the heat up to high for about half an hour. Taste the sauce. Is it sweet enough? Is it spicy enough? If not, adjust at this point.

Add the protein. If you are using shrimp they should be shelled and raw. Crawfish tail meat comes already cooked and shelled. Twelve ounces of either should be enough. If you opt for chicken or pork, if it is not already cooked, saute it in the pan where you had cooked the onions and peppers. Just dump it all into the crock pot. Cover and walk away for another hour or so to allow the flavors to meld.

Serve over cooked rice, with buttered French bread, and a glass of the wine you used in the sauce.

Eight Pepper Sauce Creole With Boneless Chicken

If you liked this Boneless Chicken recipe, but if other people in your family find it too spicy for their taste, you may want to check out chicken cordon bleu or a chicken parmesan recipe.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

Tags : t fal signature hard anodized 12 piece cookware anolon ultra clad 12 covered deep skillet calphalon unison nonstick 8 omelette pan