creole chicken cacciatore (sallye)

How To Make creole chicken cacciatore (sallye)

• 1

  Place the following in food processor and pulse until diced: onion, peeled & quartered green and red or yellow pepper, seeded and deveined cut into quarters celery, cut into 2" lengths
• 2

  Cut chicken into bite size chunks and rub well with salt and pepper Set aside
• 3

  Heat oil on medium high heat in cast iron or other heavy large skillet. If you don't have a large skillet, use a heavy dutch oven. When oil is hot, place onions, peppers, and celery in oil. Cook for about 3 minutes, stirring frequently to avoid burning
• 4

  Add chicken cubes to vegetables and continue cooking, stirring frequently until chicken is lightly browned on all sides
• 5

  Add pasta sauce and tomatoes to mixture in skillet. Also add 1 pasta can of water and 1 tomato can of water Then add creole seasoning, bay leaf and mix well. Turn heat down to simmer
• 6

  Cook at barely simmering for 20 minutes, stirring occasionally. Taste and add more creole seasoning if not spicy enough
• 7

  Continue cooking for 15 more minutes; add more water if needed During last 15 minutes, cook pasta according to package directions except for 3 minutes less
• 8

  Drain pasta, add to chicken and mix well. Turn off heat and allow to stand for 5 minutes Pasta will continue to cook and absorb some of the sauce.
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