Print Options

Back to Chicken Creole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Chicken Creole

I ladle this vegetable-packed chicken dish over jasmine rice. It’s a long-grain rice that’s not as sticky as most, but any cooked rice, including brown, works here.—Virginia Crowell, Lyons, Oregon

8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

2 medium green peppers, chopped
1 large onion, thinly sliced
2 celery ribs, chopped
4 garlic cloves, minced
4 teaspoons canola oil, divided
1/2 pound fresh mushrooms, sliced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup chicken broth
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons lemon juice
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
2 pounds boneless skinless chicken breasts, cubed
Hot cooked rice
Minced fresh parsley, optional

Directions

In a large saucepan, saute the green peppers, onion, celery and
garlic in 2 teaspoons oil until tender. Add mushrooms; cook until
liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon
juice, basil and spices. Bring to a boil. Reduce heat; cover and
simmer 5-10 minutes or until slightly thickened and flavors are

2 of 2

Chicken Creole (continued)

Directions (continued)

blended.
Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches
until no longer pink. Return chicken to pan; stir in sauce. Heat
through, stirring to loosen browned bits from pan. Serve over rice;
garnish with parsley if desired. Yield: 8 servings.

Nutrition Facts: 1 cup equals 189 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.