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Chicken Creole
Ingredients
1 tablespoon
vegetable oil 1 pound
boneless, skinless chicken breasts 1 can
diced tomatoes (with juice) 12 ounces
chili sauce (about 1 cup) 1
large green pepper, chopped 2
ribs celery, chopped 1
small onion, chopped 2 cloves
garlic, minced, or 1/4 teaspoon garlic powder 1 teaspoon
dried basil 1 teaspoon
dried parsley 1⁄4 teaspoon
cayenne pepperDirections
- 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.
- Reduce heat to medium (300 degrees in electric skillet).
- Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
- Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
- Serve over hot, cooked rice or pasta.
- Refrigerate leftovers within 2 hours.
Notes
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: 01/19/15
1 Comments for "Chicken Creole"
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Submitted by Claudia on Thu, 11/01/2012 - 14:52Good, I especially liked the tip on how to make your own chili sauce.