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Veggie Chicken Creole

 Veggie 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

Veggie 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.
Nutritional Facts: 1 cup (calculated without rice) 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.