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Ingredients
6 servings

2 lbschicken tenders

1onion

0.5green bell pepper

1red bell pepper

2jalapenos

4celery stalks

2 Tbschopped garlic

0.5can tomato paste
1 x 28 ozcan of San Marzano tomatoes

0.5 quartchicken broth

2 Tbsroux
pre-made, light

1 ½ Tbschicken bouillon

1bay leaf

2 Tbsbutter

2 Tbsolive oil

3 TbsCreole seasoning

1 ½ TbsWorcestershire

cayenne

½ tsporegano

½ tspthyme
Instructions
Step 1
Brown chicken then remove. Deglaze pan and add olive oil and butter then veggies.
Step 2
When wilted add garlic, chicken bouillon, and creole seasoning. Sauté for 10 mins or until cooked down
Step 3
Then add half a can of tomato paste and more chicken bouillon or salt. Sauté until fragrant and color deepens. About 5-10mins. You’ll know when it smells amazing.
Step 4
Then add 1/4 cup pre-made roux. Add more chicken bouillon or salt (you want to season every level).
Step 5
Mix together and san marzano tomatoes, crushing them with your hand. Add the remaining creole seasoning seasoning, oregano, thyme, and sauté for 10 mins
Step 6
Add 1/2 quart of broth and Worcester and bring to a low simmer then add chicken back, cover and cook for 30-45 mins, stirring occasionally. The chicken should shred naturally and the sauce should have some thickness to it.
Notes
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