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Chicken Creole Recipe

Chicken Creole Recipe photo by Taste of Home

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I like food with a little zip to it, and this recipe fills the bill. It's especially good served over rice.

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Chicken Creole Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1 teaspoon salt, divided, optional
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water

Directions

Combine chicken, 1/2 teaspoon salt if desired and pepper toss lightly. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute the onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Blend cornstarch and cold water; stir into chicken mixture and bring to a boil. Simmer, uncovered, for 10-15 minutes or until chicken is tender. Remove bay leaf before serving. Yield: 4 servings.

Diabetic Exchanges: One 1-1/4 cup serving (prepared without added salt) equals 3 lean meat, 2-1/2 vegetable; also, 223 calories, 410 mg sodium, 73 mg cholesterol, 12 gm carbohydrate, 29 gm protein, 7 gm fat.

Originally published as Chicken Creole in Country February/March 1996, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Chicken Creole

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Reviewed on Jun. 13, 2010 by harveygm

A very good base recipe with a few small changes. Like the other reviewers, I used Rotel tomatoes (original), which added quite a bit of heat. I added a few more plain canned diced tomato, as Rotel is only 10 ounces. I omitted using cayenne altogether. I omitted the water, as well, and subbed in with 3/4 cup chicken broth. While browning the chicken I dusted it with garlic power and a generous amount of paprika for color. Finally, I topped the finished dish with a parm/asiago blend cheese. Without these changes, the dish would have been too bland for our tastes, but I appreciate the overall health of the recipe. Husband and son gave me a thumbs up to make again!

Reviewed on Feb. 19, 2010 by Carol39110

This was very good and my only complaint was I had to add a LOT of salt to my portion.

Reviewed on Nov. 22, 2009 by lberg

I thought this was especially good and easy. I used a little more cayenne because we like a kick. I have to eat gluten free and I was thrilled to find something so tasty that fits the bill. My whole family loved it. Contemplating fixing it with shrimp next time, but the chicken was wonderful.

Reviewed on Nov. 04, 2009 by kcrihfield

Spicy, flavorful and my husband loves it! (and that's not easy for me to say since he is so picky) Wonderful dish.

Reviewed on Dec. 05, 2008 by badkitty

This is a great dish, so flavorful. To make it even more tasty, I add in a can of Rotel and replace the 1/2 cup of water with chicken broth.