20 Minute Chicken Creole Recipes

20-MINUTE CHICKEN CREOLE

20-Minute Chicken Creole image

Make and share this 20-Minute Chicken Creole recipe from Food.com.

Provided by Dancer

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 (14 ounce) can tomatoes, cut up**
1 cup low-sodium chili sauce
1 1/2 cups green peppers, chopped (1 large)
1 1/2 cups celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon red pepper, crushed
1/4 teaspoon salt

Steps:

Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink.
Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.

Nutrition Facts : Calories 228.2, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1215.1, Carbohydrate 22.3, Fiber 4, Sugar 5.1, Protein 18.6

CHICKEN CREOLE

Chicken Creole image

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

20-MINUTE CHICKEN CREOLE

20-Minute Chicken Creole image

This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. NUTRITION INFO (per 1.5-cup serving) Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g From SparkPeople.com

Provided by BurtonFanatic

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray, as needed
4 medium boneless skinless chicken breast halves, cut into 1-inch strips
1 (14 ounce) can diced tomatoes
1 cup low-sodium chili sauce
1 large green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat.
Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat.
Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.
Bring to boil; reduce heat and simmer, Serve over hot cooked rice or whole wheat pasta.

Nutrition Facts : Calories 234.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1435.9, Carbohydrate 23.2, Fiber 3.5, Sugar 5.4, Protein 30.3

EASY CHICKEN CREOLE

Easy Chicken Creole image

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice

Steps:

In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

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