Description
Chicken Creole is deeply flavorful and comforting, showcasing tomatoes, onion, celery, green bell pepper and warm spices.
Ingredients
- 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 cup finely chopped onion
- 1/2 cup finely sliced celery
- 1/2 cup diced green pepper
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup water
- 1-1/2 teaspoons paprika
- dash cayenne pepper
- 1 bay leaf
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- hot cooked rice, optional
Directions
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat large cast-iron or other heavy skillet over medium heat and brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer 10 minutes.
- Return chicken to skillet. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
