Chicken Creole
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
I like food that has a little zip to it, and this Creole chicken recipe hits the spot every time. It’s especially good served over rice. —Dolly Hall, Wheelwright, Kentucky
Ingredients
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4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1 cup finely chopped onion
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1/2 cup finely sliced celery
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1/2 cup diced green pepper
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2 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 cup water
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1-1/2 teaspoons paprika
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Dash cayenne pepper
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1 bay leaf
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2 teaspoons cornstarch
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1 tablespoon cold water
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Hot cooked rice, optional
Directions
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1.
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat large cast-iron or other heavy skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer 10 minutes.
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2.
Return chicken to skillet. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts
1-1/4 cups: 265 calories, 8g fat (2g saturated fat), 94mg cholesterol, 553mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable.
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