From the Pantry Butler kitchen

20-Minute Chicken Creole

8 servings

20-Minute Chicken Creole

This Creole-inspired dish uses chili sauce and cayenne pepper to spice it up. Tomatoes, green pepper, celery, onions and garlic spices also surround the chicken with delicious color. This main dish can be cooked on the stovetop or with an electric skillet. USDA MyPlate Kitchen — Recipe Adapted from: Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 1 tablespoon vegetable oil — or cooking oil of choice
  • 1 pound skinless, boneless chicken breasts
  • 1 can (14.5 ounces) no salt added diced tomatoes
  • 1 cup chili sauce — see note below
  • 1 large green pepper — chopped
  • 2 medium celery stalks — chopped
  • 1 medium onion — chopped
  • 2 garlic cloves — minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper

Method

  1. Wash hands with soap and water.
  2. Heat pan over medium-high heat (350 degrees F in an electric skillet).
  3. Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165 degrees F (3-5 minutes).
  4. Reduce heat to medium (300 degrees F in electric skillet).
  5. Add tomatoes with juice, chili sauce*, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
  6. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
  7. Serve over hot, cooked rice or whole wheat pasta.

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