I ladle this vegetable-packed chicken dish over jasmine rice. It’s a long-grain rice that’s not as sticky as most, but any cooked rice, including brown, works here.—Virginia Crowell, Lyons, Oregon
Veggie Chicken Creole
Can you freeze Veggie Chicken Creole?
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.
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
- 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.
- 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.
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