Creole Chicken Sauce

Creole Chicken Sauce


4 chicken breasts
2 large tablespoons of tomato paste
4 cups of chicken broth
2 large chicken bouillon cubes
1 onion
1 green pepper
Thyme & Parsley tied together in a little bunch
2 cloves of garlic
1 leek
1 tsp of salt
1 hot pepper for taste (take out before serving)


Cover chicken with about 6 cups of water, 2 bouillon cubes, and cook. Save broth for sauce. Pestle and mortar 2 or 3 garlic cloves, 1 small leek, and 1 tsp salt. Take1/2 cup of of the broth and put into sauce pan and bring to a boil, add garlic/leek mixture and green pepper, cook 3 minutes, add tomato paste and cook for 3 to 5 minutes. Don't burn. Add 3 1/2 cups of chicken broth, parsley and thyme and hot pepper. Bring to boil and cook for 30 to 45 minutes until it starts to boil down a little bit and becomes less watery looking. Spoon over the rice. (The staff uses oil most of the time to fry the garlic mixture, but I prefer less oil and use the broth instead.)


Recipe courtesy of God’s Littlest Angels.