Creole Chicken & Rice

We have a fun, international recipe today that I've stolen from Christine's blog, which she adapted from a missionary to Haiti. It's a traditional Haitian meal and also really healthy.

4 chicken breasts

2 large tablespoons of tomato paste

4 cups of chicken broth

2 large chicken bouillon cubes

1 onion

1 green pepper

Thyme and Parsley tied together in a little bunch

2 cloves of garlic

1 leek

1 tsp of salt

cooked rice of choice

Cover chicken with about 6 cups of water, 2 bouillon cubes, and cook. Save broth for sauce. (when the chicken was done, I sat it aside and shredded it up). Mash together 2 or 3 garlic cloves, 1 small leek, and 1 tsp salt. (I ran all of this, including green pepper, through my little food processor - the kids will eat anything they cannot identify). Take 1/2 cup of of the broth and put into sauce pan and bring to a boil, add garlic/leek mixture and green pepper, cook 3 minutes, add tomato paste and cook for 3 to 5 minutes. Don't burn. Add 3 1/2 cups of chicken broth, parsley and thyme and hot pepper. Bring to boil and cook for 30 to 45 minutes until it starts to boil down a little bit and becomes less watery looking. Spoon over the rice.