Chicken Creole

Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. —Dolly Hall, Wheelwright, Kentucky
Chicken Creole Recipe photo by Taste of Home

Ingredients

  • 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 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
  • Hot cooked rice, optional

Directions

  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.
  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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