CHICKEN CREOLE

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CHICKEN CREOLE

Posted on March 31, 2011 by Judy Yeager

This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.

4 to 6 chicken breasts (I use the frozen boneless, skinless ones) cut into inch size pieces

1/4 cup oil

1 medium onion, chopped

1 green pepper, chopped

1 cup celery, chopped

1 (14.5 ounce) can Red Gold petite diced tomatoes, undrained

1 cup chicken broth

1 (6 ounce) can Red Gold tomato paste

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon each dried basil, oregano, thyme, marjoram, and minced garlic

2 cups rice, cooked according to package directions.

Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chickn to the pan; heat through. Serve with rice. Makes about 8 servings. Enjoy!

Note: We like this dish served over the rice the first night. If I have any left over I put it in a baking dish, mix the rice with the chicken and sauce, sprinkle with shredded cheese and put in the oven until warm and the cheese is melted the next night. Serve with garlic bread and a salad for a meal.

Filed under: Casseroles and Skillet Meals | Tagged: cheese, chicken, dinner, food, Green Peppers, Onions, recipes, rice, Southern, Tomatoes |

10 Responses

My Grandparents' Kitchen, on March 31, 2011 at 9:01 am said:

Now that creole chicken looks divine.

“Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king.”
Louis Bromfield

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- The Southern Lady, on March 31, 2011 at 10:26 am said:
  
  Thanks so much! I love the quote. It is so very true!
  
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Valerie, on March 31, 2011 at 9:13 am said:

Looks wonderful and I love that you added the next night on there. I think that yet agian you have picked out what I am having for supper!

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- The Southern Lady, on March 31, 2011 at 10:27 am said:
  
  Hi Valerie, Hope your family likes the recipe. So many times I have leftovers and want to do something different for the next night. This is good both ways.
  
  Reply
Recipe Chefs, on March 31, 2011 at 12:10 pm said:

I love new recipes thanks for posting this. I enjoy reading your blog very much. Stop by and check out our recipes sometime.

Rise and Shine Eggs

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CHICKEN CREOLE (via The Southern Lady Cooks) | My Grandparent's Kitchen, on April 1, 2011 at 8:54 am said:

[…] CHICKEN CREOLE (via The Southern Lady Cooks) Posted on April 1, 2011 by My Grandparents' Kitchen This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime. 4 to 6 chicken breasts (I use the frozen boneless, skinless ones) cut into inch size pieces1/4 cup oil1 medium onion, chopped1 green pepper, chopped1 cup celery, chopped1 (14.5 ounce) can Red Gold petite diced tomatoes, undrained1 cup chicken broth1 (6 ounce) can Red Gold tomato pa … Read More […]

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sweetflutterbys3, on April 1, 2011 at 11:31 am said:

I’ve been needing another recipe for chicken. This is perfect! Thanks for posting it.

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Valerie, on April 14, 2011 at 11:24 am said:

My neighbor’s son is coming home from Berea this weekend. I plan on fixing this for them this weekend and suprising them.

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Megan, on June 15, 2011 at 12:51 pm said:

This recipe looks so good! I think I have pretty much everything on hand to make this tonight, and the next night idea is appreciated too.. Thanks for another way to fix chicken… been feeling stuck in a rut lately!

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Raecheal Todd, on October 1, 2011 at 5:19 pm said:

Oh, yum… I am sooo making this next week!

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