- 3 boned
and skinned chicken breasts
of salt, pepper, and paprika
tablespoons extra-virgin olive oil
green pepper, chopped
- 3 cloves
teaspoon fine sea salt
1/2 teaspoon paprika
- 1/2 to 1
cup finely chopped tomatoes, or Pomi
- 1 cup
chicken or vegetable stock
teaspoons lemon juice
teaspoon parva horseradish
- 1/2 to 1
cup diced roasted red bell peppers or
and dry chicken breasts and arrange on a
microwave plate. Sprinkle with salt, pepper,
and paprika. Cover loosely with waxed paper.
medium high 2 minutes. Turn pieces, cover,
and microwave another 1-3 minutes or until
done. Set aside.
When cool enough to handle, tear or cut into
pieces. In meantime, heat oil in skillet or
green pepper, and garlic several minutes.
Whisk in flour, salt, and paprika and stir
until flour is smooth.
Add tomatoes and broth and blend well. Add
remaining ingredients and cook until
thickened and flavors have blended. Add
chicken. Adjust seasonings and serve with
refers to both a baking dish and the ingredients it contains.
Casserole cookery is convenient because the ingredients are
cooked and served in the same dish. A "casserole dish" usually
refers to a deep, round, ovenproof container with handles and a
tight-fitting lid. It can be glass, metal, ceramic or any other
heatproof material. A casserole's ingredients can include meat,
vegetables, beans, rice and anything else the cook desires.
Often a topping such as cheese or breadcrumbs is added for
texture and flavor.
Creole Cooked with a spicy
sauce containing tomatoes, onions, and peppers: chicken creole;
[French créole, from Spanish
criollo, person native to a locality, from Portuguese crioulo,
diminutive of cria, person raised in the house, especially a
servant, from criar, to bring up, from Latin creāre, to beget.]