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Receta Chicken Etouffe With Steamed Rice

by Global Cookbook

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

1. Season chicken breasts with 1 Tbsp. of the Bayou Blast.
2. 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.
3. 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.
4. Serve over steamed rice, topped with green onions.
5. This recipe yields 4 servings.

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