Catherine's Creole Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.5
- Total Fat: 1.7 g
- Cholesterol: 68.4 mg
- Sodium: 326.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.8 g
- Protein: 29.5 g
View full nutritional breakdown of Catherine's Creole Chicken calories by ingredient
Introduction
I whipped this up as a big batch. It turned out so well, I thought I'd share the recipe and get some feedback! I whipped this up as a big batch. It turned out so well, I thought I'd share the recipe and get some feedback!Number of Servings: 4
Ingredients
-
- chicken breasts, diced up. I used 4 big pieces that I purchased in a value pack on sale.
- garlic, minced. I used 5-7 cloves, adjust to suit your taste.
- onions, diced. I used 1/2 of a very large yellow onion.
- celery, diced. I used about 1.5 cups.
- green pepper, diced. I used 1 one pepper.
- canned tomatoes. I used a whole can with diced chiles.
- olive oil to saute veggies in.
SPICES
cumin
paprika
salt-free creole seasoning mix such as Chef Paul Magic
parsley - fresh if you have it
red pepper flakes
kosher salt - pinch
gumbo file powder
Directions
1. chop up ingredients and get out a big pot with a lid.
2. saute garlic and onions on medium high heat, in olive oil until transparent. Add the celery about 1/2 way through.
3. Add the chicken and canned tomatoes, plus about 3/4 of a can of water (refill the tomato can).
4. Add the spices. I like spicy stuff so I use apprx. a teaspoon of each, and don't measure anything. I suggest you season to taste based on your preferences.
5. Let it cook about halfway through - maybe 10 minutes or less, stirring regularly.
6. Add the green pepper and finish cooking.
Serve over brown rice.
I also intend to use this in wraps as leftovers, which is why I made a big batch!
Number of Servings: 4
Recipe submitted by SparkPeople user CATHERINEL66.
2. saute garlic and onions on medium high heat, in olive oil until transparent. Add the celery about 1/2 way through.
3. Add the chicken and canned tomatoes, plus about 3/4 of a can of water (refill the tomato can).
4. Add the spices. I like spicy stuff so I use apprx. a teaspoon of each, and don't measure anything. I suggest you season to taste based on your preferences.
5. Let it cook about halfway through - maybe 10 minutes or less, stirring regularly.
6. Add the green pepper and finish cooking.
Serve over brown rice.
I also intend to use this in wraps as leftovers, which is why I made a big batch!
Number of Servings: 4
Recipe submitted by SparkPeople user CATHERINEL66.