Chicken Piquante

3 boneless chicken breast- cut in half
1 cup flour
1-2 tsp cajun seasoning (you can add more if you like it to be spicier)
2 tbsp vegetable or canola oil
1 28oz can of diced tomatoes, any kind or 2 14.5oz cans
1/4 cup tomato paste (I eyeball this and just take a scoop out) then freeze the rest
4 cloves garlic
6 jalapeno slices (I used the pickled one and you can add more if you like spice)
1 onion (I use yellow)
1/2 red pepper
1/2 green pepper
1 tsp thyme
1tbsp worchestshire sauce
1tsp sugar
1tsp salt
2 bay leaves
whatever amount of rice you want

*Crockpot*

You can have red pepper flakes out for people to add if they want more spice. My family puts parmesan cheese over this meal, but I do not.

1) Mix flour and cajun seasoning together in a zip loc bag and add chicken.
2) Add vegetable or canola oil to pan and heat on medium high.
3) Once heated add chicken. Cook on each side for 4 minutes each then add to bottom of the crockpot.
4) Add onions and peppers to pan and cook for 4 minutes.
5) Add garlic and jalapeno to pan for 1-2 minutes.
6) Add diced tomatoes, tomato paste, thyme, worchestshire sauce, sugar, salt, and bay leaves to the pan. Cook until it begins to boil.
7) Transfer to crockpot on top of the chicken, put lid on, and cook on low for 3 hours.
8) Cook rice for however long you need to before meal is completely finished.
9) Take out bay leaves.
10) But rice on bottom of the dish then add the chicken and sauce.

Serving Size: Makes 6 servings, maybe more maybe less depending on your family

Number of Servings: 6

Recipe submitted by SparkPeople user SCARSEK29.