Total TimePrep: 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 and bring to a boil. Simmer, uncovered, for 10-15 minutes or until chicken is tender. Remove bay leaf before serving.
Nutrition Facts1-1/4 cups: 223 calories, 7g fat (0 saturated fat), 73mg cholesterol, 410mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 vegetable.
Jul 19, 2019
Found this recipe years ago and have made it ever since. Made it to the T the first couple of times but now I always add more than the recipe calls for and especially more vegetables, water, and Paprika. Paprika is the key to making this dish taste good! My family absolutely LOVES it!! I recommend it to others but some say it takes too long to prepare but I say, It's Totally Worth It! Oh and I also serve it with Brown Rice. So So Good! Thank You!
Feb 18, 2014
My husband isn't a big chicken fan, but he loves this recipe.
Oct 30, 2013
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.
Jan 22, 2012
I actually found that this needed more flavour. Maybe some cajun seasoning would have helped.
Jun 13, 2010
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!
Feb 19, 2010
This was very good and my only complaint was I had to add a LOT of salt to my portion.
Nov 22, 2009
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.
Nov 4, 2009
Spicy, flavorful and my husband loves it! (and that's not easy for me to say since he is so picky) Wonderful dish.