Chicken Grillades

225 Magazine

1 ½-2 lbs. chicken breast

3 Tbsp. canola oil

2 Tbsp. flour

½ cup chopped onion

½ cup chopped celery

¼ cups chopped bell pepper

2 cloves minced garlic

½ tsp. salt

¼ tsp. pepper

¼ tsp. thyme

2 cups low-sodium chicken broth

1 (16 oz.) can petite diced stewed tomatoes

1 Tbsp. tomato paste

In a large skillet, brown the chicken in 1 tablespoon of the oil until is it just cooked through.

The recipe never says to cut the chicken up into bite-sized pieces, but you really should. It's a stew, not chicken breasts with sauce.

Remove chicken from skillet and add in remaining oil and flour to make a roux.

Stir the roux over medium heat until it is light brown. Add in the onion, celery and bell pepper. Saute for three to four minutes.

Stir in the garlic, chicken broth and seasonings and stir until smooth.

It already smells like magic.

Pour in the stewed tomatoes and tomato paste and bring to a simmer.

Fold in the chicken and reduce the heat to low. Cover and simmer for one hour, stirring occasionally to prevent it from sticking. 

Then voila! Savory and delicious!

Serve with grits, rice or quinoa.

We had ours with quinoa, but honestly it'd probably be better with grits.

My Rating: 4/5 "Really nice flavor here. Everything blends together in a delicious way and the chicken comes out with a great texture. Lots of healthy stuff to keep you going here!"