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Chicken Creole

Inspired by Louisiana flavors, this Chicken Creole is a bold and zesty dish featuring tender chicken simmered in a rich tomato sauce with bell peppers, onions, celery, and Cajun seasoning. Served over rice, this one-pan meal is both hearty and flavorful.

20 min

Prep Time

20 min

Total Time

20 min

Servings

4

Ingredients

Pantry

  • 1 15-oz can Diced Tomatoes

  • 1 15-oz can Tomato Sauce

  • 1 Bell Pepper

  • 1 Onion

  • 1 tbs Cajun Seasoning

  • 2 cups White Rice

Fridge and Freezer

  • 1 lb Chicken tenders, thawed

  • 1 stalk Celery

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Wash the bell pepper and celery. Seed and chop the bell pepper, peel and chop the onion, and chop the celery.

  2. Cook the rice using a rice cooker or the video.

  3. Heat a skillet over medium high heat. Add a little oil and the chicken and cook until done. Reduce heat to medium.

  4. Add the canned tomatoes with juices, tomato sauce, vegetables, garlic and cajun seasoning. Bring mixture to a boil over high heat; reduce heat to low. Cover skillet and simmer for 10 to 15 minutes.

  5. Serve chicken and vegetables over the rice. Makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li><li>See how to cut bell pepper here: https://www.youtube.com/watch?v=dHQkw3AvpKY</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU&amp;feature=youtu.be</li></ul>

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