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