Caribbean Creole Chicken

This is a super simple recipe for delicious Caribbean chicken creole. It can be prepared in less than 30 minutes. It contains okra, onions, garlic, basil, bell pepper and a dash of red pepper flakes.

  • 2 medium chicken breasts, cut into 1 inch strips or cubes
  • 1 small onion, chopped
  • 1 tbs canola oil
  • 2 cloves garlic minced
  • 1 14 oz can of diced tomatoes
  • 1/4 lb of fresh okra, sliced into rounds
  • 1 cup chili sauce
  • 1 and 1/2 cups of green bell pepper, chopped
  • 1 tsp dried basil
  • 1/2 cup chopped celery
  • 1 tbs of fresh parsley, chopped
  • 1 tsp crushed red pepper
  • kosher salt and fresh cracked black pepper to taste.
  • In a large sauce pan and the oil, onions and garlic. Saute for several minutes.
  • Add the green pepper, celery and okra and saute for another 3 minutes.
  • Add the chicken and lightly brown. About 5 minutes.
  • Season with salt and pepper. Add the crushed red pepper
  • Add the remaining ingredients, reduce heat and allow to simmer for 20 minutes.
  • Serve over rice, along with saute red and green pepper strips and onions.

Citrus Pork Salad



  • 3 cups spiral pasta
  • 1 lb pork tenderloin, sliced
  • kosher salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tbs vegetable oil
  • 2 oranges, peeled and cut into pieces
  • 2 grapefruit, peeled, seeded and cut into pieces
  • 1/4 cup scallions, cut on the bias
  • 1 tsp grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup salad oil
  • 1 tsp sugar
  • 1 tsp dried tarragon leaves
  • Cook the spiral pasta according to package directions. Drain and rinse with cold water.
  • Meanwhile, sprinkle pork slices with salt, garlic powder and black pepper.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the pork and cook for 8-10 minutes or until the pork is no longer pink and cooked through. Remove from skillet.
  • In a small bowl combine all dressing ingredients and blend well.
  • In a large bowl, combine the pasta, oranges, grapefruit and onions.
  • Pour dressing over salad and toss gently to mix.
  • Spoon salad onto a serving platter and top with the pork slices.
  • Serves 6.