Chicken Creole
This chicken Creole recipe hits all the notes of our beloved comfort foods. It’s a simple, one-pot meal that’s rich and warming. And you can easily add more spice to taste if you like a little heat with your chicken.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 93
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 93
4 boneless skinless chicken breasts halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup finely chopped onions
1/2 cup finely sliced celery
1/2 cup diced green peppers
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1 1/2 teaspoons 1-1/2 paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional
Directions:
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.
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
