Chicken in Creole Sauce (Salt Free)

• 2 1/2 to 3 lbs. chicken thighs or breasts, skin removed - cut into pieces
• 3 Tbls. Olive Oil
• 1 cup chopped celery
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 Tbls. Olive Oil or Butter
• 1 can (14.5 ounces) chopped or ground tomatoes
• 1 tsp. Spicely® Garlic Granulates
• 1 Tbls. Spicely® Organic Cajun Seasoning – adjust to taste
• Louisiana hot sauce or Tabasco, to taste

Place chicken in bottom of pan. Brown in oil. Remove from pan and put aside. Add vegetables and saute in oil or butter until tender.

Add chicken to pan, combine remaining ingredients except rice. Bring to boil, turn heat to low and cook covered 30 minutes. Remove cover and cook an additional 5 minutes. Serve over hot rice.

Can be adapted to cook in crockpot. Cook on HIGH 4 hours or on LOW for 6 hours.

Serves up to 6