Creole Chicken

Oh Mondays! I’m trying to get back in the swing of cooking every night, and the first few are always tough – especially after being out of town. So I’m starting out with something moderately quick, with minimum prep. Gumbo is usually part of our regular rotation, but once it gets this hot I shy away from slaving over the stove for hours. This is a quick, bright, and lighter twist on that Louisiana flavor.

Creole Chicken and Okra
adapted fromĀ cleaneatingmag

2 6-oz boneless, skinless chicken breasts, rinsed and patted dry, cut into bite-size pieces
4 tbsp olive oil, divided
1 medium onion, diced
1 green bell pepper, roughly chopped
2 cloves garlic, minced
5 oz grape tomatoes, halved (1 cup)
1/2 cup fresh chopped or frozen cut okra (thawed, if frozen)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbsp Louisiana hot sauce
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh parsley, divided
1 cup bulgur

Heat a large nonstick skillet on medium high. Coat skillet with 2 tbsp olive oil, add chicken and cook for 2 minutes or until chicken is almost cooked through, stirring frequently. Remove chicken from skillet and set aside. In a separate pot, bring 2 cups of water and the bulgur to a boil. Reduce heat and simmer covered 15 minutes, until bulgur is cooked through. Drain off any remaining liquid.
Return skillet to medium-high and heat 1 tbsp oil. Add onion and bell pepper and cook for 4 minutes or until beginning to lightly brown, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add 1/2 cup water, tomatoes, okra, thyme and oregano. Reduce heat to medium-low, cover and simmer for 10 minutes or until okra is just tender. Remove from heat, stir in hot sauce, salt, pepper, remaining 1 tbsp oil and 1/4 cup parsley. Add chicken, stir to blend, cover and let stand for 5 minutes to absorb flavors and heat chicken thoroughly.
Toss bulgur with remaining 1/4 cup parsley and serve chicken mixture over top.

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