Creole Chicken
Recipe: #32953
July 17, 2019
Categories: Chicken, Celery, Onions, Cajun, One-Pot Meal, No Eggs, Non-Dairy, Canned Tomatoes, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (299.2 g)
- Calories 191.9
- Total Fat - 10.9 g
- Saturated Fat - 2 g
- Cholesterol - 47.4 mg
- Sodium - 152.6 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 3.1 g
- Sugars - 6.8 g
- Protein - 11.8 g
- Calcium - 55.1 mg
- Iron - 1.7 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine seasoning and paprika in a large bowl and transfer 3 tablespoons to a small bowl and add the chicken to remaining seasoning mixture and toss to coat.
Step 2
Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat and add the chicken in two batches and cook for about 4 minutes on each side or until browned and then remove.
Step 3
Heat remaining oil in same hot pan and add onion, celery and garlic and cook, stirring occasionally, for about 3 minutes or until soft and then add capsicum, paste and reserved seasoning mixture and cook, stirring for a minutes and then stir in tomatoes and stock and return the chicken to the pan and bring to a boil and then cover with lid and gently boil, stirring halfway for about 12 minutes or until chicken is just cooked.
Step 4
Uncover and gently boil for a further 3 minutes or until sauce is thickened and then remove and serve with bread.
Tips
No special items needed.
0 Reviews
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