Chicken Creole

Chicken Creole
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 4 garlic cloves, minced
  • 2 pounds skinned, boned chicken breast, cut into 1-inch cubes
  • ½ cup frozen green peas
  • 1 (8-ounce) can tomato sauce
  • ½ teaspoon sugar
  • 1 cup finely chopped onion
  • 1 cup (1-inch) cubed reduced-sodium ham
  • + 10 more ingredients
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • 1 teaspoon hot sauce
    • 1 (2-ounce) jar diced pimento
    • 3 tablespoons minced fresh or 1 tablespoon dried basil
    • 1 cup dry white wine
    • ¼ cup water
    • 2 tablespoons minced fresh or 2 teaspoons dried oregano
    • 2 cups finely chopped seeded peeled tomato
    • ½ cup thinly sliced carrot

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 thr...

View full recipe at My Recipes

Comments

Variations on Chicken Creole

  • Chicken Creole
    • 1 pound boned and skinned chicken breast, cut into bite-size pieces
    • 3 cups hot cooked rice
    • 1 medium onion, chopped
    • +10 other ingredients


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