I like food with a little zip to it, and this Creole chicken recipe fits the bill. It’s especially good served over rice. —Dolly Hall, Wheelwright, Kentucky,
Ingredients
- 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1/2 cup finely sliced celery
- 1/2 cup diced green pepper
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup water
- 1-1/2 teaspoons paprika
- Dash cayenne pepper
- 1 bay leaf
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Hot cooked rice, optional
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Directions
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Nutrition Facts
1-1/4 cups: 265 calories, 8g fat (2g saturated fat), 94mg cholesterol, 553mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable.
