Chicken Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Extra Virgin Olive Oil, 1 tbsp Garlic, 1 clove Onions, raw, 1 cup, chopped Celery, raw, 3 stalk, small (5" long) *Tyson boneless, skinless chicken breast, 16 oz Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) Okra, 3 cup slices *Aurora Vegetable Boullion Mix, 5.5 gram(s) Water, tap, 8 cup (8 fl oz) Cornstarch, .125 cup *Condiments: Tobasco Sauce (McIlhenny), 1 tsp Parsley, dried, 3 tbspSpinach, fresh, 2 cup
1. Mince the garlic. Chop onion and celery. Sautee in the olive oil at medium heat until onion is transparent.
2. Cut chicken into small cubes and add to garlic, onion, celery mixture. Cook until well-done.
3. Dice tomatoes and add to pot with okra. Add water, parsley, and spinach. Bring to a boil, then turn down.
4. Melt cornstarch in 2 T. of water. Drizzle into creole mixture, stirring constantly.
5. Add tobasco and 1t. of sea salt.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAUGHTER9MOONS.
2. Cut chicken into small cubes and add to garlic, onion, celery mixture. Cook until well-done.
3. Dice tomatoes and add to pot with okra. Add water, parsley, and spinach. Bring to a boil, then turn down.
4. Melt cornstarch in 2 T. of water. Drizzle into creole mixture, stirring constantly.
5. Add tobasco and 1t. of sea salt.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAUGHTER9MOONS.
Nutritional Info Amount Per Serving
- Calories: 129.6
- Total Fat: 4.1 g
- Cholesterol: 32.5 mg
- Sodium: 168.9 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.8 g
- Protein: 14.8 g
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