Creole Chicken and Rice Stew


Serves 8

1 T olive oil
2 cups carrots, sliced
1/2 cup celery, sliced – include a bunch of the leaves
1 small onion, chopped, approximately 1 cup
1/2 bell pepper, chopped
1 heaping T fresh chopped garlic
1 bay leaf
2 T Creole Seasoning mix
1 t dried basil
1/4 t fresh cracked black pepper, or to taste
2 cups chicken stock, low to no sodium
28 oz tomatoes, hand squished
1 cup brown rice
1 1/2 lb boneless skinless chicken breast, approximately 2 breasts
Dashes of Tabasco sauce to taste
2 T parsley
2 green onions, sliced

Spoon Mage™ Note:

Either make your own seasoning mix or use your preferred brand of pre-mixed Creole seasoning for chicken. I strongly recommend Chef Paul’s Magic Seasoning!

If you are used to a lot of salt and made your own seasoning, you may need add a little to the mix. Do not add salt if you use a prepared brand as it is usually already there in quantities that balance the flavors. The Spoon Mage™ prefers Tabasco instead of salt for savory foods. Give it a try! Tabasco does the same thing (brings out the flavors) as salt, but with far less sodium, and if you just use a few drops, nobody notices the heat.


Prepare all ingredients.

In a large pot set over medium heat, add the olive oil along with the carrots, celery, onion, and bell pepper. Saute until the onion is softened.

Add the garlic and saute for 2 minutes.

Add the bay leaf, creole seasoning, basil, and black pepper. Stir for one minute.

Add the stock and tomatoes, stirring up any browned bits.

Stir in the rice.

Add the whole chicken breasts, bring to a good simmer on medium-low, cover, and let it go for about 30 minutes. Stir a few times.

Reduce the heat to the lowest setting and simmer for another 30 minutes. Stir a few times.

Remove the lid, stir again, and taste. Add the Tabasco.

The chicken is now very tender. Remove it to a plate and, using a sharp knife and fork, shred or cut the meat into small bite sized pieces. Return the chicken to the pot.

Stir in the parsley and call everyone to dinner.

Enjoy mindfully, garnished with green onions and served with a nice slice of baguette and a crispy salad lightly dressed with olive oil and vinegar.

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