Veggie Chicken Creole

17 ingredients
2 steps

Ingredients

  • 2 medium green peppers, chopped
  • 1 large onion, thinly sliced
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 4 teaspoons canola oil, divided
  • 1/2 pound fresh mushrooms, sliced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds boneless skinless chicken breasts, cubed
  • Hot cooked rice
  • Minced fresh parsley, optional

Directions

  1. 1
    In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.
  2. 2
    Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

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