Chicken Creole
This chicken and tomato dish with all the spices served over rice will quickly become a favorite.
Servings: 8 servings
Ingredients
- 4 to 6 chicken breasts I use the frozen boneless, skinless ones cut into inch size pieces
- 1/4 cup oil
- 1 medium onion chopped
- 1 green pepper chopped
- 1 cup celery chopped
- 1 14.5 ounce can petite diced tomatoes, undrained
- 1 cup chicken broth
- 1 6 ounce can tomato paste
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon each dried basil oregano, thyme, marjoram, and minced garlic
- 2 cups rice cooked according to package directions.
Instructions
- Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
Video
Notes
We like this dish served over the rice the first night. If I have any left over I put it in a baking dish, mix the rice with the chicken and sauce, sprinkle with shredded cheese and put in the oven until warm and the cheese is melted the next night. Serve with garlic bread and a salad for a meal.