Chicken Creole

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

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 41.6g
  • Carbohydrate: 13.4g
  • Fiber: 2.3g
  • Cholesterol: 99mg
  • Iron: 2.5mg
  • Sodium: 738mg
  • Calcium: 53mg

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.
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