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***BEACHSIDE PEPPERED CHICKEN & SEAFOOD***

Posted by on May. 8, 2009 at 3:11 PM
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Beachside Simmered Pepper Chicken With Seafood

The fresh flavors of shellfish are brought to the fore in this dish from Quick & Simple's Slow-Cooker Recipe contest runner-up Judy Armstrong of Prairieville, La.

INGREDIENTS

8 medium (boneless, skinless) chicken thighs, cut into 1-inch cubes
1 teaspoon(s) salt
.5 teaspoon(s) cayenne pepper
paprika
2 tablespoon(s) olive oil
1 whole(s) leek, thoroughly washed and thinly sliced
4 clove(s) garlic, minced
1 whole(s) red bell pepper, thinly sliced
1 whole(s) (yellow) bell pepper
1 whole(s) (green ) bell pepper, thinly sliced
1 package(s) (10-oz.) package or can of artichoke hearts
2 cup(s) tomato sauce
1 cup(s) white whine
1 whole(s) crawfish tails, peeled (optional)
1 pound(s) (medium fresh or frozen) shrimp, peeled and deveined (thaw if frozen)

DIRECTIONS

  1. Season the chicken thighs with salt, cayenne pepper and paprika. In a large skillet over medium heat, sauté chicken in olive oil for 4 to 5 minutes, stirring. Transfer to a 5-quart slow cooker. Add sliced leek and garlic to the skillet, and sauté for 2 minutes; transfer to slow cooker.
  2. Add bell peppers, artichoke hearts, thyme, tomato sauce and wine to the slow cooker. Cover and cook on low for 6 hours.
  3. Stir in crawfish and shrimp, raise heat to high and cook for an additional 30 minutes. Serve over rice or pasta and garnish with fresh thyme.

Serves 8

Prep time:  10 minutes

Enjoy!




                          PUPPIELUV

by on May. 8, 2009 at 3:11 PM
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