Veggie Chicken Creole Recipe

4.5 2 3
Veggie Chicken Creole Recipe
Veggie Chicken Creole Recipe photo by Taste of Home
Publisher Photo

Veggie Chicken Creole Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Yield: 8 servings.
Originally published as Chicken Creole in Taste of Home October 2011, p53

Nutritional Facts

1 cup (calculated without rice): 189 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

  • 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
  1. 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 blended.
  2. 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.
    Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
    Yield: 8 servings.
Originally published as Chicken Creole in Taste of Home October 2011, p53

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Reviews forVeggie Chicken Creole

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MY REVIEW
TessaMB User ID: 6083350 65037
Reviewed Nov. 17, 2011

"Simple to make, quick and pretty good! I added a little bit of salt though and I doubled the garlic."

MY REVIEW
TraciOz User ID: 6237521 92581
Reviewed Sep. 29, 2011

"I left out the mushrooms and it needed salt"

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