Try this Chicken Creole recipe, or contribute your own.
- 2 garlic cloves minced
- hot cooked rice
- 1 medium green pepper chopped
- 1 celery rib chopped
- 1/4 cup low sodium chicken broth
- 1/2 large onion thinly sliced
- 2 tsp. olive oil divided
- 1/4 lb. fresh mushrooms sliced
- 1 can (14.5 oz.) diced tomatoes undrained
- 1 tbsp. minced fresh oregano (or 1 tsp. dried oregano)
- 1 tbsp. lemon juice
- 1/2 tbsp. minced fresh basil (or 1 tsp. dried basil)
- 1/4 tsp. crushed red pepper flakes
- cajun seasoning to taste (i used about 2 tsp total
- 1 lbs. boneless skinless chicken breasts cubed
- minced parsley *optional
- Carbohydrate 183.136547434 g
- Cholesterol 263.4825746 mg
- Fat 10.4650188989 g
- Fiber 6.90958109483748 g
- Protein 125.90723929125 g
- Saturated Fat 2.46258600027791 g
- Serving Size 1 1 recipe (1416g)
- Sodium 558.923945124928 mg
- Sugar 176.226966339163 g
- Trans Fat 2.06353380705251 g
- Calories 1362 calories
Step-by-step
- In a skillet, heat 1 tsp. olive oil over medium-high heat.
- Add cubed chicken breasts and cook until browned and cooked through; remove from skillet and set aside.
- In the same skillet, add the remaining 1 tsp. olive oil.
- Add sliced onion, chopped green pepper, chopped celery, and sliced mushrooms; sauté until tender.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the undrained diced tomatoes, low sodium chicken broth, minced fresh oregano, minced fresh basil, crushed red pepper flakes, and lemon juice.
- Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender and the sauce thickens slightly.
- Return the cooked chicken to the skillet and season with Cajun seasoning to taste.
- Simmer for a few more minutes until the chicken is heated through.
- Serve warm over hot cooked rice and garnish with minced parsley if desired.
Ingredient lists rarely indicate how moisture behaves inside a heavy-bottomed skillet once heat hits the vegetables. Fresh tomatoes release substantial liquid as their cell walls break down under heat, whereas canned diced tomatoes arrive pre-softened in an acidic packing liquid that prevents further softening. Managing this moisture differential requires careful timing, specifically introducing the mushrooms only after the sliced onions and chopped green peppers have reduced significantly in volume and shed their initial water content. When browning the cubed boneless skinless chicken breasts in two teaspoons of olive oil, maintain medium-high heat to promote Maillard browning without boiling the meat in its own juices. Slicing the fresh mushrooms uniformly to roughly one-quarter inch ensures they brown rather than steam. Substituting dried herbs for fresh oregano and basil requires a conversion ratio of one teaspoon dried for every tablespoon of fresh, though dried herbs demand earlier introduction into the simmering sauce to hydrate and release their essential oils effectively. Simmering the mixture uncovered for fifteen to twenty minutes concentrates the crushed red pepper flakes and cajun seasoning while reducing the canned tomatoes into a clingy sauce that coats a spoon. Texture degrades rapidly if the celery and green pepper cook past a tender-crisp stage, losing the necessary structural contrast against the soft mushrooms and tender chicken. Keeping the heat moderate prevents the garlic from scorching and turning bitter within the initial minutes of sauteing.
