Chicken Creole
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Recipe Notes
- 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
Ingredients
1 Tablespoon
oil 1 pound
boneless, skinless chicken breasts 1 can
(14.5 ounces) diced tomatoes with juice 1 cup
chili sauce (about 9 ounces) 1
large green pepper, chopped 2
ribs celery, chopped 1
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 pepperDirections
- Heat pan over medium-high heat (350 degrees in an electric skillet). Add 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.
- Refrigerate leftovers within 2 hours.
Notes
- 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: 04/24/17
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.