Chicken Creole

By carvalhohm2

Ingredients

• 2 medium green peppers, chopped
• 1 large onion, thinly sliced
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 4 teaspoons canola oil, divided
• 1/2 pound fresh mushrooms, sliced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/2 cup chicken broth
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds boneless skinless chicken breasts, cubed
• Hot cooked rice
• Minced fresh parsley, optional

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.

Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.

Yield: 8 servings.

1 cup (calculated without rice) equals 189 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein.