Veggie Chicken Creole
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 8 servings.
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
Ingredients
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2 medium green peppers, chopped
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1 large onion, thinly sliced
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2 celery ribs, chopped
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4 garlic cloves, minced
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4 teaspoons canola oil, divided
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1/2 pound fresh mushrooms, sliced
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1/2 cup chicken broth
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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2 tablespoons lemon juice
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon crushed red pepper flakes
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2 pounds boneless skinless chicken breasts, cubed
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Hot cooked rice
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Minced fresh parsley, optional
Directions
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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.
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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.
Nutrition 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.
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