Chicken Creole Recipe

From Dorothy McNett's Recipe Book.

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See Also: Casseroles · Chicken / Poultry · Main Dishes

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Chicken Creole

From Dorothy McNett's Recipe Book at Serve with rice or noodles

3 boned and skinned chicken breasts
pinches of salt,pepper, and paprika
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 green pepper, chopped
3 cloves garlic, minced
3 tablespoons flour
1/2 teaspoon fine sea salt
1/2 teaspoon paprika
1/2 to 1 cup finely chopped tomatoes
1 cup chicken or vegetable stock
1-2 teaspoons lemon juice
1 teaspoon horseradish
1/2 to 1 cup diced roasted red bell peppers or pimiento

Wash and dry chicken breasts and arrange on a microwave plate. Sprinkle with salt, pepper, and paprika. Cover loosely with waxed paper. Microwave on medium high 2 minutes. Turn pieces, cover, and microwave another 1-3 minutes or until done. Set aside. When cool enough to handle, tear or cut into pieces. In meantime, heat oil in skillet or saute pan. Saute onion, green pepper, and garlic several minutes. Whisk in flour, salt, and paprika and stir until flour is smooth. Add tomatoes and broth and blend well. Add remaining ingredients and cook until thickened and flavors have blended. Add chicken. Adjust seasonings and serve with rice.

Recipe created 1999-04-20.

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