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Elizabeth Ashley's Creole Chicken & Rice à la Brian

Presenting . . . the world premiere of my chick-o-licious Sweet 'n Sour Creole Chicken 'n Rice, also known as Elizabeth Ashley's Creole Chicken & Rice à la Brian! Try saying THAT three times fast.

This dish is inspired by a recipe from renowned star of television and screen, Elizabeth Ashley. I kept her non-Creole ingredients (brown sugar, vinegar, and mushrooms), applied some of my customary casserole cooking techniques, and voila! A sweet 'n sour chicken and rice dish fit for a king. (Or a queen of entertainment: Elizabeth Ashley!).

Her original recipe also appears below. This project was part of a larger assignment from acclaimed author Jenny Hammerton of London, who enlisted a crowd of volunteer foodies to test the recipes of a walloping list of Angela Lansbury's guest co-stars on Murder, She Wrote. I chose Liz Ashley's Creole Chicken and wrote this, my own new recipe! Get yourself a copy of Jenny's great book, "Murder, She Cooked," right here!

Elizabeth Ashley's Creole Chicken & Rice à la Brian

Makes 6 to 8 servings

6 boneless, skinless chicken breasts, cut in 1" chunks

1 teaspoon freshly ground black pepper

4 teaspoons Creole seasoning (with salt), divided

3 tablespoons canola oil

1 large green bell pepper, diced

1 medium yellow onion, diced

2 cups long grain rice

8 ounces sliced fresh baby bella/crimini mushrooms

2 tablespoons brown sugar

1/4 cup apple cider vinegar

3 tablespoons Worcestershire sauce

1 can (15 ounces) tomato sauce

2 cups chicken broth (with salt)

Bunch of scallions, white and green parts, sliced thin

Season chicken with the pepper, and 3 teaspoons (1 tablespoon) Creole seasoning. Let sit for 15 to 20 minutes before next step.

Heat oven to 375°F.

To large Dutch oven or heavy pot with lid, over medium high heat, add 1 to 2 tablespoons oil and cook chicken on all sides till no longer pink, about 8 minutes. Set chicken aside.

To Dutch oven, add another tablespoon oil. Over medium high heat add bell pepper and onion. Soften vegetables for about 5 minutes.

Add rice, mushrooms. Soften mushrooms as you toast the rice, total 5 minutes. Add sugar, stir 2 minutes, add vinegar, stir 2 minutes, add Worcestershire, stir. Add tomato sauce and fourth teaspoon Creole seasoning, stir. Add chicken, pour broth over, stir all together well.

Cover. Bake for 30-40 minutes or till rice is done to preference.

Let rest, covered, out of oven 15 minutes. Serve, topped with sliced scallions.




6 chicken breasts

1/2 cup chopped green pepper

1 cup chopped onions

1 can tomato sauce

2 T. brown sugar

1 T. salt

1 t. pepper

1/4 cup vinegar

1 T. Worcestershire sauce

6 oz. can mushrooms

Place chicken, skin side up, in a baking dish. Mix ingredients well and pour over chicken. Bake at 350 degrees for 1 1/2 to 2 hours. Baste occasionally.

Thanks for the inspiration, Liz! 🐓

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Yay! I am in bed with Covid and have almost exclusively been eating pickled onions as it's all I fancy. Now I have seen this photo though - I WANT Elizabeth Ashley's Creole Chicken & Rice à la Brian! Thanks as always for your sublime test cooking skills, always a brilliant twist! Jenny x

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omg get well soon! i love pickled onions - well pickled ANYTHING, too! and yes you def WANT this dish - i made it for a group of native new orleanian men and they scarfed down every last bite

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