Chicken Creole


Classifications: Main Dishes

Qty Measure Ingredient


4 (1-1/2 lbs) boneless skinless chicken breast halves, cut in 1" cubes

1 teaspoon salt, divided, optional

1/4 teaspoon pepper

1 tablespoon vegetable oil

1 cup onion, finely chopped

1/2 cup celery, finely sliced

1/2 cup green pepper, diced

2 cloves garlic, minced

1 14-1/2oz can 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

Instructions: Combine chicken, 1/2 teaspoon salt if desired and pepper; toss lightly. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute the onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Blend cornstarch and cold water; stir into chicken mixture and bring to a boil. Simmer, uncovered, for 10-15 minutes or until chicken is tender. Remove bay leaf before serving.



Background: Note: DIABETIC EXCHANGES: One 1-1/4-cup serving (prepared without added salt) equals 3 lean meat, 2-1/2 vegetable; also, 223 calories, 410 mg sodium, 73 mg cholesterol, 12 gm carbohydrate, 29 gm protein, 7 gm fat.

Serves: 4

Food Exchanges: