Chicken with rice and vegetables, Creole style
4 servings
40 minutes
Creole chicken with rice and vegetables is a vibrant dish of Caribbean cuisine, filled with rich aromas and exotic notes. This recipe reflects the cultural heritage of the region where the blending of various culinary traditions has created unique gastronomic masterpieces. Sweet peppers, celery, and aromatic spices give the dish freshness and depth of flavor, while tiger shrimp add a marine character. Stewing with tomato juice and broth makes the rice airy and infused with a rich sauce. A light tang from lemon juice balances the taste, while parsley completes the composition. This hearty and warming dish is perfect for both family dinners and festive tables, impressing with its aroma and flavor.
1
Chop the onion and garlic. Dice the celery and green pepper, and slice the red pepper into strips.
- Onion: 1 head
- Garlic: 2 cloves
- Celery: 100 g
- Sweet pepper (capsicum): 2 pieces
2
Slice the chicken breast fillet and fry it in vegetable oil. Remove the meat, and fry the vegetables in the remaining oil. Add rice and simmer for 5 minutes.
- Chicken: 500 g
- Vegetable oil: 2 tablespoons
- Rice: 350 g
3
Pour in the tomato juice and broth. Add the meat and bay leaf. Simmer covered for 20 minutes. Season with salt and pepper.
- Chicken broth: 400 ml
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Clean the shrimp, drizzle with lemon juice, and add to the stew. Simmer for 8 minutes.
- Tiger prawns: 16 pieces
- Lemon juice: 4 tablespoons
5
Chop the parsley and sprinkle it over the finished dish.
- Parsley: 1 bunch
