Chicken Creole

This is the first recipe I attempted from scratch. Back in 2011 I was inspired to start being more creative in the kitchen by my then tandem partner or ‘pilot’ Fiona Duncan. I didn’t really know where to start so I ordered a couple of braille recipe books to read for inspiration and this one from Pan-cooked Chicken Dishes really caught my attention. I had never really come across anything quite like it and so really wanted to give it a go. I’ve made very few changes to the actual recipe, only adapting it a little to make it easier for me to make. I use chicken breast instead of chicken on the bone, and a couple of other little tweaks here and there, but the majority has stayed as is.

I was so pleased with how the first attempt went, that it quickly became one of my go to meals, especially in the early days. I would regularly make it when we had guests to stay to show it off and it was always well recieved. It gave me the confidence to carry on being more creative. I must admit I am proud of this one and when Neil listed it as his favourite meal in an ‘about him’ section for the 2014 Commonwealth Games, I inwardly gave myself a high-5.

Cooked banana takes on the texture of mashed potato in a way, but is much sweeter. In the Caribbean they would use plantain instead, but thats much harder to source in Britain. Its best to use harder, more unripe bananas as the riper ones make the sauce more runny. I’ve made this recipe with both tinned and fresh pineapple and either work fine, so just use whatever is easiest for you. Rice simmered in coconut milk gives the whole dish a more exotic feel and adds extra depth to the meal. I mean what can be more tropical than banana, pineapple and coconut? You just wouldn’t think to serve it with chicken. Give it a try and let me know your thoughts. I hope you like it as much as we do.

Print Recipe
Chicken Creole
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Finely slice the chilli and celery stalks.
  2. Trim the spring onions and thinly slice them also.
  3. Place the chilli, celery and spring onions in to a large lidded saucepan with the coconut oil.
  4. Mash the banana with the lemon juice.
  5. Peel, core and dice the pineapple in to bite size chunks.
  6. Slice the chicken in to bite size pieces.
  7. Make up the chicken stock and have all the other ingredients to hand.
To cook:
  1. Heat the saucepan over a medium heat and fry the contents for 3 minutes, stirring regularly.
  2. Add the pineapple and fry for another minute.
  3. Pour in the mashed banana and stir well.
  4. Add the chicken pieces to the pan and continue frying for one more minute.
  5. Lower the heat, pour in the stock and season the mixture with salt and black pepper. Add a few drops of hot pepper sauce if you want it to be spicy.
  6. Shred and sprinkle in the coriander before covering the pan with the lid. Leave to gently simmer for 20 minutes.
  7. Meanwhile make the coconut rice. Add an additional 100 ml water to the 200 ml light coconut milk and pour it in to a small lidded saucepan. Bring it to a gentle simmer then add in the rice.
  8. Place the lid on the pan and leave the rice to simmer for 15 minutes. Keep an eye on it to make sure the liquid doesn't get too forceful with its bubbling and boil over. You may need to adjust the heat.
  9. Once cooked divide the rice between 2 bowls and top with the chicken mixture. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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