Heartland Cooks 10/11 - Roshelle's Spicy Creole Chicken - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 10/11 - Roshelle's Spicy Creole Chicken

Roshelle, a breast cancer survivor, shares her recipe with Heartland News. Roshelle, a breast cancer survivor, shares her recipe with Heartland News.
Roshelle's Creole chicken dish that’s sure to spice up your dinner table! Roshelle's Creole chicken dish that’s sure to spice up your dinner table!
SIKESTON, MO (KFVS) -

October is Breast Cancer Awareness month, and this week’s Heartland Cook says her time in the kitchen helped her through some of her most trying times as she battled breast cancer. Roshelle Kinder of Sikeston has been cancer-free for a year now, but still loves to bake and cook. Roshelle shares a favorite recipe in her home: a Creole chicken dish that’s sure to spice up your dinner table!

Ingredients:

  • 2 Tablespoons butter
  • 1 Tablespoon oil
  • 1 Lb. Boneless, skinless chicken breast
  • 1 pkg. Polish Sausage
  • 1 Medium Onion (diced)
  • 2 Celery stalks (diced)
  • 1 Green bell pepper (diced)
  • 1 teaspoon Worcestershire sauce
  • Hot sauce (to taste)
  • 1/4 cup flour
  • 2 Tablespoons chicken base
  • 1 cup Water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 2 pinches Cayenne pepper
  • 1 teaspoon poultry seasoning
  • 1 14 oz. can whole (or diced) tomatoes
  • Salt & Pepper to taste
  • Chopped green onion (garnish)

Directions:

Cut chicken and polish sausage into bite-sized pieces. Melt oil and butter in large pot on medium high heat. Add salt and pepper and saute chicken until it is no longer pink. Add polish sausage and saute another 2 minutes.

Add diced onion, celery and green bell pepper. Saute until onions are translucent and soft. Add cumin, chili powder, cayenne pepper, poultry seasoning, bay leaves and stir.

Add flour, chicken base and water (you can substitute one can of chicken broth, but Roshelle prefers chicken base and water).

Add tomatoes, Worcestershire and hot sauce and mix well.

Allow pot to simmer for 5 – 10 minutes.

Serve on a bed of rice and top with chopped green onion.

Roshelle’s tip: serve with cornbread muffins for an even better flavor!

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