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 Ă 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 Ă 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.
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ORIGINAL RECIPE
ELIZABETH ASHLEY'S CREOLE CHICKEN
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! đ