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Chicken Creole

Country.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken

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