Chicken Creole

Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 10 servings
Serving Size 1 cup
Nutrition Facts: View Label(s)


1 pound
boneless, skinless chicken breasts
1 Tablespoon
vegetable oil
1 can
(14.5 ounces) diced tomatoes with juice
1 cup
chili sauce (about 9 ounces)
large green pepper, chopped
ribs celery, chopped
small onion, chopped
2 cloves
garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon
dried basil
1 teaspoon
dried parsley
1⁄4 teaspoon
cayenne pepper


  1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut.
  2. Reduce heat to medium (300 degrees in electric skillet).
  3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
  4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
  5. Refrigerate leftovers within 2 hours.


  • Serve over hot, cooked rice or pasta.
  • No chili sauce? Make your own and reduce sodium using these ingredients:
    1 can (8-ounce) tomato sauce
    1 tablespoon vinegar
    1 teaspoon brown sugar
    1 teaspoon chili powder
Last updated: 07/02/15

1 Comments for "Chicken Creole"

Good,  I especially liked the tip on how to make your own chili sauce.

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