Chicken Creole

Chicken Creole

from tasteofhome.com
1 servings

I like food that has a little zip to it, and this Creole chicken recipe hits the spot every time. It’s especially good served over rice. —Dolly Hall, Wheelwright, Kentucky

Ingredients

  • 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 1/2 cup finely sliced celery
  • 1/2 cup diced green pepper
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • 1-1/2 teaspoons paprika
  • Dash cayenne pepper
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice, optional

Directions

  1. 1

    Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat large cast-iron or other heavy skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer 10 minutes.

  2. 2

    Return chicken to skillet. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.