Chicken Creole

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

1. 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.