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Ingredientes
- 4 x Boneless skinless chicken breasts (about 6 to 8 ounces each)
- 3 Tbsp. Bayou Blast see * Note
- 2 Tbsp. Oil
- 1 x Green bell pepper minced
- 1 x Onion sliced
- 1 x Celery rib minced
- 4 x Garlic cloves finely minced
- 1 1/2 c. Dark Roux see * Note
- 2 bot Dark beer - (12 ounce ea)
- 2 c. Chicken stock
- 3 Tbsp. Worcestershire sauce
- 3 tsp Warm pepper sauce
- 4 x Bay leaves Salt
- 4 c. Steamed white rice
- 4 x Green onions sliced for garnish
Direcciones
- Season chicken breasts with 1 Tbsp. of the Bayou Blast.
- Heat oil in a large saucepan over high heat. Add in onion, bell pepper, celery and garlic and saute/fry till onions are tender. Add in the Dark Roux and stir 3 min. Slowly add in beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil.
- Add in chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 Tbsp. Creole seasoning. Reduce heat to medium and simmer, 20 to 30 min.
- Serve over steamed rice, topped with green onions.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 629g | |
| Recipe makes 4 servings | |
| Calories 919 | |
| Calories from Fat 84 | 9% |
| Total Fat 9.55g | 12% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 395mg | 16% |
| Potassium 812mg | 23% |
| Total Carbs 165.09g | 44% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.08g | 3% |
| Protein 27.35g | 44% |
