Thursday, June 12, 2008

Chicken Roche

Source: All (

I have a tendency to not follow recipes to the "T" because I usually don't have all of the ingredients that are needed and don't like to go to the store just for a recipe. The way I made it (as pictured above) is: no vegetable oil, added mushrooms, used 1/2 can of tomato paste (diluted with water) instead of the canned tomatoes, used frozen green beans, and used Cookies dry rub instead of Creole seasoning (if you've never heard of Cookies, then you MUST make a trip to Iowa and buy some - or have a friend buy you some, because it's the BEST seasoning in the entire world - Thanks to Lindsey B. for introducing me to it!)

I thought it would be too spicy with 1 1/2 Tbsp of Chili powdered, but it wasn't (though, with Creole seasoning it might have been spicier). We really enjoyed this recipe.

Chicken Roche

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 4 servings


1 cup uncooked long grain white rice
2 cups water
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can green beans, drained
1 tablespoon Creole seasoning
1 1/2 tablespoons chili powder


1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Heat the oil in a skillet over medium heat, and cook the chicken strips 10 minutes, or until browned and juices run clear.
3. In a saucepan over medium-low heat, mix the black beans, diced tomatoes, green beans, Creole seasoning, and chili powder. Cook, stirring occasionally, until heated through.
4. Mix the chicken into the bean and tomato mixture, and continue cooking 5 minutes. Serve over the rice.

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