Creole Chicken
A flavorful, quick Creole-style chicken simmered with peppers, onions, and diced tomatoes.
Equipment
- Large Skillet
- Slotted Spoon
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cubed
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup diced green pepper
- 2 cloves garlic minced
- 1 teaspoon ground paprika
- 1 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 28 ounces petite diced tomatoes about 1 large can
Instructions
- Heat the large skillet over medium heat and add the olive oil.
- Add the cubed chicken and cook until browned and cooked through, about 5–7 minutes; remove with a slotted spoon and set aside.
- Add the diced onion, sliced celery, diced green pepper, and minced garlic to the skillet and cook over medium heat until the vegetables begin to soften, about 5 minutes.
- Return the chicken to the skillet, then sprinkle the paprika, crushed red pepper flakes (if using), cayenne, and oregano over everything; stir to combine.
- Add the petite diced tomatoes and bay leaves, stir well, then bring to a gentle simmer.
- Simmer uncovered for 10–15 minutes to meld flavors and reduce slightly; discard bay leaves before serving.
Notes
- Omit red pepper flakes for a milder dish.
- Add red pepper flakes to individual servings if desired.
- Remove and discard bay leaves before eating.
- Leftovers pair well with rice.