Print Recipe

Chicken Creole



  • 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


  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

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