Chicken Creole Recipe

Wednesday, June 19, 2013


Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds skinned, boned chicken breast, cut into 1-inch cubes
  • 1 cup (1-inch) cubed reduced-sodium ham
  • 1 cup finely chopped onion
  • 3 tablespoons minced fresh or 1 tablespoon dried basil
  • 2 tablespoons minced fresh or 2 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 2 cups finely chopped seeded peeled tomato
  • 1 cup dry white wine
  • ½ cup thinly sliced carrot
  • ¼ cup water
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 (8-ounce) can tomato sauce
  • 1 (2-ounce) jar diced pimento
  • ½ cup frozen green peas

Instructions:

  1. Heat oil in a Dutch oven over medium heat until hot. Add chicken and ham; sauté 10 minutes or until chicken is browned.
     
  2. Remove mixture from pan. Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil.
     
  3. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.





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