Chicken Breast Recipes » Chicken Stew » One-Pot Chicken Creole

One-Pot Chicken Creole

Boneless chicken strips browned in hot oil are combined in Dutch oven with canned tomatoes, tomato sauce, chopped green bell pepper, chopped celery, chopped white onion, minced garlic, sea salt, chopped fresh basil, and chopped fresh parsley. Stew is simmered to blend flavors. Served over hot cooked rice.

Ingredients -

1 tablespoon Canola Oil
4 Boneless, Skinless Chicken Breast Halves, cut in strips
1 (14 ounces) can Tomatoes, undrained
1 (8 ounces) can Tomato Sauce
1-1/2 cups Green Bell Pepper, chopped
1/2 cup Celery, chopped
1/2 cup White or Yellow Onion, chopped
2 Garlic Cloves, minced
1/4 teaspoon Sea Salt
1 tablespoon Chopped Fresh Basil
1 tablespoon Chopped Fresh Parsley
1-1/4 teaspoons Crushed Red Pepper
3 cups Cooked Rice

Preparation:

1. Add the oil and chicken to a large skillet and fry the chicken for 5 minutes per side.

2. Add the remaining ingredients and stir well to coat.

3. Cover, and simmer for 20 minutes.

4. Serve over hot cooked rice.

Chicken Breast Recipe Tip
Fresh Basil

	Fresh basil or sweet basil is an herb most noted for its use in making pesto, an Italian sauce with basil, olive oil, garlic, and pine nuts. The fresh herb is readily available, packaged in bunches, and can be found with other fresh herbs in the produce section of your supermarket, farmers market, or specialty produce store.

Chicken Breast Recipe Tip
Crushed Red Pepper

	Crushed red pepper and crushed red pepper flakes are produced from dried hot chile peppers. The spice is not made from one chile pepper, but a mix of several including ancho (red poblano) chilies, and cayenne peppers. The flakes are used in creating hot Italian dishes spaghetti and pasta sauces, for topping pizza, and as a flavoring for soups chowders stews.

Chicken Breast Recipes