Creole Classic Updated

The image of Southern cooking is that it’s a process of chopping, simmering and stirring that doesn’t end until the last vegetable is boiled into submission.

Not true.

Southern cooking has evolved into a style as light, fresh and fast as any other in the country. But it is still tastier, in my opinion.

One difference is that Southern cooks use fat as a flavoring--not just a browning agent--so their dishes have a deeper, more developed taste. For example, a little bacon fat gives vegetables a smoky, rich accent.

Another is that Southerners aren’t shy about odoriferous vegetables. To the contrary, onions and garlic are the base for some of their best soups and stews.

However, we also said fast. The days when cooks in any region of the country could devote hours to every meal are over. Chicken Creole, which has vegetables and chicken in a tomato base, is a delicious reworking of a classic Southern dish.

CHICKEN CREOLE

CHICKEN

2 strips bacon

1 small green bell pepper, diced

1 jalapen~o chile, seeded and minced

1 small onion, minced

1 clove garlic, minced

2 tablespoons dry vermouth

1 (16-ounce) can crushed tomatoes

1/2 cup chicken broth

1/2 teaspoon crushed dried oregano

1/4 teaspoon crushed dried sage

1/2 teaspoon Spanish paprika

1/2- to 3/4-pound boneless, skinless chicken thighs, cut into 1-inch dice

Salt

Freshly ground white pepper

RICE

3/4 cup converted or regular long-grain rice

1 1/2 cups chicken broth

2 strips cooked bacon reserved from Chicken

Salt

Freshly ground white pepper

CHICKEN

Fry bacon in large skillet until crisp and well-browned. Remove and reserve for rice. In bacon fat, saute bell pepper, jalapen~o chile, onion and garlic 5 minutes. Add vermouth and scrape up any browned bits.

Stir in tomatoes, broth, oregano, sage and paprika and simmer 10 minutes. Add chicken and simmer, stirring occasionally, until chicken is cooked through, 5 to 10 minutes. Season to taste with salt and white pepper.

RICE

Combine rice and broth in medium pan and bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid absorbed, 18 to 20 minutes. Crumble bacon reserved from Chicken and stir into rice. Season to taste with salt and white pepper. Makes about 1 1/2 cups.

To serve, spoon rice onto 2 serving plates. Top each with half the Chicken Creole. Serve hot.

Makes 2 servings.

Each serving contains about:

635 calories; 1,336 mg sodium; 87 mg cholesterol; 19 grams fat; 76 grams carbohydrates; 32 grams protein; 2.60 grams fiber.