VEGGIE CHICKEN CREOLE RECIPE
I ladle this vegetable-packed chicken dish over jasmine rice. Itâ??s a long-grain rice thatâ??s not as sticky as most, but any cooked rice, including brown, works here.-Virginia Crowell, Lyons, Oregon
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 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. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
- Yield: 8 servings.
- Originally published as Chicken Creole in Taste of Home
- October 2011, p53
- Nutritional Facts
- 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. Diabetic Exchanges: 3 lean meat, 2 vegetable 1/2 fat.
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