Chicken Creole

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BECKY LUIGART-STAYNER
Yield
6 servings (serving size: 1 1/2 cups)
November 1997
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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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