Chicken Creole

Chicken Creole Recipe
BECKY LUIGART-STAYNER
This hearty chicken-and-ham main dish is packed with tomato, onion, carrot, and green peas and flavored with garlic, and a splash of hot sauce.   Serve over rice for a one-dish meal.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 24 %
Fat 8 g
Satfat 1.6 g
Monofat 4.4 g
Polyfat 1.1 g
Protein 41.6 g
Carbohydrate 13.4 g
Fiber 2.3 g
Cholesterol 99 mg
Iron 2.5 mg
Sodium 738 mg
Calcium 53 mg

Ingredients

2 tablespoons olive oil
2 pounds skinned, boned chicken breast, cut into 1-inch cubes
1 cup (1-inch) cubed reduced-sodium ham
1 cup finely chopped onion
3 tablespoons minced fresh or 1 tablespoon dried basil
2 tablespoons minced fresh or 2 teaspoons dried oregano
4 garlic cloves, minced
2 cups finely chopped seeded peeled tomato
1 cup dry white wine
1/2 cup thinly sliced carrot
1/4 cup water
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 (8-ounce) can tomato sauce
1 (2-ounce) jar diced pimento
1/2 cup frozen green peas

Preparation

Heat oil in a Dutch oven over medium heat until hot. Add chicken and ham; sauté 10 minutes or until chicken is browned. Remove mixture from pan. Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.

Note:

November 1997
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