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Chicken Creole

 Chicken Creole
I like food with a little zip to it, and this recipe fills the bill. It's especially good served over rice.
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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

2 of 2

Chicken Creole (continued)

Directions (continued)

  • and bring to a boil. Simmer, uncovered, for 10-15 minutes or until
  • chicken is tender. Remove bay leaf before serving. Yield: 4
  • servings.
Nutritional Facts: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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer