Chicken creole

(from cokerlj’s recipe box)

Serve over rice.

Source: cookinglight.com (from RecipeThing user quack)

Serves 6 people

Categories: chicken

Ingredients

  • 2 tbsp olive oil
  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup ham, (1-inch) cubed
  • 1 cup onion, finely chopped
  • 3 tbsp basil, fresh (or 1 tbsp dried), minced
  • 2 tbsp oregano, fresh (or 2 tsp dried), minced
  • 4 cloves garlic, minced
  • 2 cups tomato, finely chopped, seeded, and peeled
  • 1 cup dry white wine
  • 1/2 cup carrot, thinly sliced
  • 1/4 cup water
  • 1 tsp hot sauce
  • 1/2 tsp salt
  • 1/2 tsp 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.

  2. Add chicken and ham; sauté 10 minutes or until chicken is browned. Remove mixture from pan.

  3. Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally.

  4. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil.

  5. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes.

  6. Stir in peas; cook 2 minutes.

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