Chicken Creole

Name: Chicken Creole
Ingredients: 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

17 ingredients

1 steps

Ingredients

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

Directions

1

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.