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Creole Chicken


shredded chicken seasoned with thyme and paprika and smothered with creole sauce of onions, bell peppers, celery and tomatoes, served with dirty rice, Carolina rice cooked with black eyed peas, corn, roasted green chilies and caramelized onions


If possible, allow chicken and rice to come to room temp. before heating. Chicken: DO NOT HEAT PLASTIC IN OVEN. Heat chicken in skillet with sauce, covered over med. heat until warmed through, 10-12 minutes.

Rice: DO NOT HEAT PLASTIC IN OVEN. Heat rice in saucepan on stove over med. heat, with 1-2 tbsp of water, stirring until warm, 5-8 min.


chicken (blended oil, paprika, dried thyme, salt, pepper), creole sauce (onions, celery, green bell pepper, garlic, jalapeno, thyme, bay leaf, basil, tomatoes, tabasco, chicken stock, cornstarch), dirty rice (chicken bouillon, vegetable bouillon, black eyed peas, onions, roasted green chilies, corn, salt, pepper, ancho, chipotle, paprika, cumin garlic)

This meal is:

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