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Chicken Creole

Country.Chef's picture
  Boneless skinless chicken breast halves 4 , cut into 1-inch cubes
  Salt 1 Teaspoon, divided
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Finely sliced celery 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Bay leaf 1
  Cornstarch 2 Teaspoon
  Cold water 1 Tablespoon

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 795 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 3.5 g17.4%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 2775.9 mg115.7%

Total Carbohydrates 65 g21.7%

Dietary Fiber 14.3 g57.1%

Sugars 9.9 g

Protein 90 g180.2%

Vitamin A 99.6% Vitamin C 192.6%

Calcium 27.8% Iron 54.4%

*Based on a 2000 Calorie diet

Chicken Creole Recipe