Print Recipe

Chicken Creole

RG

Ingredients

  • 2 teaspoons olive oil
  • 3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 medium onion, sliced (1 cup)
  • 1/2 green bell pepper, sliced
  • 1 stalk celery, sliced
  • 4 garlic cloves, crushed
  • 2 cups canned chopped tomatoes
  • 2 teaspoons dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • Hot pepper sauce

Instructions

  1. Heat olive oil in a medium nonstick skillet over high heat. Add chicken cubes, and brown on all sides for 3 minutes.
  2. Remove to a plate, lower heat to medium high. Add onion, green pepper, celery and garlic and sauté 3 minutes.
  3. Add tomatoes, oregano, Worcestershire sauce and cayenne pepper and return chicken to pan. Simmer for 3 minutes.
  4. Add salt and pepper to taste.
  5. Spoon chicken and sauce over rice and pass the hot pepper sauce.

Yield: 2 servings

Per serving: 421 calories, 58.2 grams protein, 19.6 grams carbohydrate, 12.8 grams fat, 28 percent of calories as fat, 6.5 grams fiber, 144 milligrams cholesterol, 305 milligrams sodium


Widget is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips


logo
Food Advertisements by