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Chicken Creole

Notes

Recipe Notes

  • Serve hot over cooked rice or whole wheat pasta. Use brown rice or whole wheat pasta to include whole grains.
  • Don't have chili sauce? Make your own sauce using the following four ingredients:
    1 can (8 oz.) Tomato sauce
    1 tablespoon of vinegar
    1 teaspoon of brown sugar 
    1 teaspoon chili powder 

Ingredients

1 Tablespoon of oil
1 pound boneless, skinless chicken breast, whole
1 can (14.5 ounces)  diced tomatoes, with juice
1 cup chili sauce  (aproximately 9 ounces)
1 green bell pepper large, diced
2 stalks celery, chopped
1 small onion, chopped
2 cloves garlic minced or 1/2 tsp garlic powder
1 teaspoon basil dried
1 teaspoon parsley dried parsley flakes
¼ teaspoon cayenne pepper

Directions

  1. Wash hands with soap and water
  2. Heat a skillet over medium high heat (350 degrees F in an electric skillet). Add the oil and chicken and cook until it is not pink inside when cutting
  3. Reduce heat to medium (300 degrees F in an electric skillet).
  4. Add the tomatoes with their juice, chili sauce, green bell pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
  5. Let them boil; reduce heat and simmer. Cover and cook for 10 to 15 minutes.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Serve hot over cooked rice or whole wheat pasta. Use brown rice or whole wheat pasta to include whole grains.
  • Don't have chili sauce? Make your own sauce using the following four ingredients:
    1 can (8 oz.) Tomato sauce
    1 tablespoon of vinegar
    1 teaspoon of brown sugar 
    1 teaspoon chili powder 
Recipe Image
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View Label

Comment

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