Chicken Creole Recipe
- 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
- 1. 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.
1-1/4 cup: 223 calories, 7g fat (0g saturated fat), 73mg cholesterol, 410mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 29g protein Diabetic Exchanges:3 lean meat, 2-1/2 vegetable
Reviews for Chicken Creole
"Full disclosure I have not made this recipe, but I take fault with it immediately. I'm generally not stuffy or snobby about food, I just like what tastes good, but a "Creole" dish thickened with cornstarch and water and no mention of a roux? Sacrilege!For all you poor cooks out there complaining that there wasn't enough flavor, THIS IS YOUR PROBLEM!!! There should be a beautiful brick brown roux at the very heart of this dish. Without it you have no backbone. Also, have a bottle of standard Tobasco on the table when you serve this dish. It's also delicious with shrimp (Original application).The other ingredients look solid, but you have to have the roux, and you really need to be seasoning everything as you go along, create those layers of flavor rather than it just being salty.Standard roux is equal parts fat and flour by weight. I generally use salted butter, but it doesn't have to be."
"My husband isn't a big chicken fan, but he loves this recipe."
"This recipe was quite easy and went together quickly. The flavor of the sauce was good. Unfortunately, the chicken was pretty bland. I agree with the previous reviewer; additional flavor is needed and some Cajun seasoning couldn't hurt."
"I actually found that this needed more flavour. Maybe some cajun seasoning would have helped."
"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!"
"This was very good and my only complaint was I had to add a LOT of salt to my portion."
"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."
"Spicy, flavorful and my husband loves it! (and that's not easy for me to say since he is so picky) Wonderful dish."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer