Chicken Creole

  Sue Freeman   posted 04-24-98  

 Chicken Creole 

  2 tablespoons olive oil 
  2 pounds skinned, boned chicken breast, cut into 1-inch cubes 
  1 cup (1-inch) cubed reduced-sodium ham 
  1 cup finely chopped onion 
  3 tablespoons minced fresh or 1 tablespoon dried basil 
  2 tablespoons minced fresh or 2 teaspoons dried oregano 
  4 garlic cloves, minced 
  2 cups finely chopped seeded peeled tomato 
  1 cup dry white wine 
  1/2 cup thinly sliced carrot 
  1/4 cup water 
  1 teaspoon hot sauce 
  1/2 teaspoon salt 
  1/2 teaspoon sugar 
  1 (8-ounce) can tomato sauce 
  1 (2-ounce) jar diced pimento 
  1/2 cup frozen green peas 

  This spicy dish is from Garcia's cookbook Clarita's Cooking 
  Lighter. Serve over rice. (Recipe reprinted with permission of 
  Seaside Publishing Inc.) 

  Heat oil in a Dutch oven over medium heat until hot. Add 
  chicken and ham; saute 10 minutes or until chicken is browned.
  Remove mixture from pan. Add onion, basil, oregano, and garlic to 
  pan. Saute 5 minutes or until onion is tender; stir occasionally.
  Add tomato and next 8 ingredients (tomato through pimento); bring 
  to a boil. Return chicken mixture to pan; cover, reduce heat, and 
  simmer 40 minutes. Stir in peas; cook 2 minutes. 


Return to Mimi's Archive Page