Creole Chicken and Zucchini

Description
Makes 4 servings

Ingredients

 * vegetable cooking spray
 * 4 chicken quarters
 * 1 medium onion, chopped
 * ¼ cup chopped green bell pepper
 * 2 x 16-ounce cans stewed tomatoes, undrained
 * 1 pound zucchini, chopped (about 3 medium)
 * ¼ cup sherry wine
 * 1 bay leaf
 * 1 teaspoon celery salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon curry powder
 * ¼ teaspoon dried basil
 * 4 cups hot cooked rice

Directions

 * 1) Heat large Dutch oven coated with cooking spray over medium-high heat until hot.
 * 2) Add chicken.
 * 3) Cook about 10 minutes or until brown, turning occasionally.
 * 4) Remove chicken from pan; spoon off fat.
 * 5) Add onion and green pepper to pan; cook 5 minutes or until onion is tender.
 * 6) Stir in tomatoes and juice, zucchini, sherry, bay leaf, celery salt, black pepper, curry and basil.
 * 7) Arrange chicken over tomato mixture; cover and simmer over medium-low heat 30 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink.
 * 8) Remove bay leaf.
 * 9) Serve over hot rice.