CREOLE CHICKEN AND VEGETABLES

I wanted to shake things up and actually cook from my gluten free cookbook so I made creole chicken and veggies. It's super simple and low carb-ish (but I'm sure it goes great over a bed of rice).

The best thing is, the recipe is easy.


Here's what  you need:
1 can (14 oz) diced tomatoes
8 oz frozen cut okra
2 cups chopped green bell peppers
1 cup chopped onions
1 cup reduced-sodium chicken broth
3/4 cup sliced celery
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound chicken tenders, cut into bite-size pieces
1 1/2 teaspoons sugar
3/4 teaspoon Cajun seasoning
Hot pepper sauce (optional)
1/4 cup chopped parsley

What to do:
1. In a large pot,  combine tomatoes, okra, bell peppers, onions, broth, celery Worcestershire sauce, thyme ad bay leaf. Cover, cook on LOW for 9 hours or on HIGH for 4 1/2 hours.

2. Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 6 minutes or until lightly browned. Add chicken, sugar, Cajun seasoning and hot pepper sauce, if desired to the pot. Increase temperature to HIGH. Cook uncovered on HIGH for 15 minutes. Add parsley.