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.