Skip to main content

Chicken Creole

Notes

Recipe Notes

  • Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
  • No chili sauce? Make your own sauce by mixing these ingredients:
    1 can (8 ounces) tomato sauce
    1 Tablespoon vinegar
    1 teaspoon packed brown sugar 
    1 teaspoon chili powder 

Ingredients

1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breast
1 can (14.5 ounces) diced tomatoes, with juice
1 cup chili sauce  (about 9 ounces)
1 green bell pepper, diced
2 stalks celery, chopped
1 small onion, chopped
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon basil 
1 teaspoon dried parsley
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 after cutting.
  3. Reduce heat to medium (300 degrees F in an electric skillet).
  4. Add the tomatoes with juice and the rest of the ingredients.
  5. Bring mixture to a boil; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes. Serve hot.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains.
  • No chili sauce? Make your own sauce by mixing these ingredients:
    1 can (8 ounces) tomato sauce
    1 Tablespoon vinegar
    1 teaspoon packed 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.