Creole Chicken Stew

By kimvess

Enjoy the traditional creole blend of chicken, ham, and vegetables in a spicy tomato sauce served over rice in this quick dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium green sweet pepper, cut into 1/2-inch dice
• 1 medium onion, chopped
• 1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 pound smoked ham, or 3 slices bacon, chopped
• 2 teaspoons minced garlic
• 1/4 cup white wine
• 1 15- to 16-ounce can whole tomatoes in puree, chopped
• 2/3 cup water
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried thyme, crushed
• 1/2 teaspoon bottled hot pepper sauce
• 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
• Cooked rice (optional)

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.


2. Add chicken to skillet. Sprinkle with salt and pepper; cook, turning pieces until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Serve over rice, if desired. Makes 4 servings.