creole style stir-fry chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup chicken stock
• 2 tablespoons flour
• 4 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut into 1 inch cubes
• kosher salt
• black pepper
• 1/4 lb ham, cut into 1/2 inch dice
• 2 onions, diced medium
• 2 celery ribs, 1/4 inch dice
• 1 small green bell pepper, 1/4 inch dice
• 28 ounces canned whole tomatoes, drained and chopped (i prefer the pomi parmalat)
• 1 bay leaf
• 1 teaspoon ground thyme
• 1/2 teaspoon dried marjoram (optional)
• hot sauce, to taste (crystal's is better than tabasco for this recipe)

Recipe

• 1 heat 2 tbsp olive oil. season chicken with salt and pepper. brown chicken and remove
• 2 1 tbsp oil to the pan lightly brown ham and onions and remove
• 3 add remaining tbsp oil, celery, and bell pepper and stir until softened (about 5 min)
• 4 return ham and onion to pan and add tomato, bay leaf, thyme, marjoram, stock, and 1/2 tsp salt and bring to a boil
• 5 return chicken to pot and reduce heat to simmer. simmer until chicken is cooked through - if you would like to thicken the sauce (i generally do), add the 2 tbsp flour and bring back up to a boil, stirring for a few minutes.
• 6 season to taste with hot sauce