Chicken Creole
Yield
4 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | cup |
rice
cooked |
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 ¼ | cups |
onions
chopped |
|
| 2 | cups |
chicken
cooked, diced |
|
| 2 | cups |
spaghetti sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
green bell peppers
chopped |
|
| 237 | ml |
rice
cooked |
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | each |
garlic cloves
minced |
|
| 296 | ml |
onions
chopped |
|
| 473 | ml |
chicken
cooked, diced |
|
| 473 | ml |
spaghetti sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
In a large sauce pan heat oil over medium heat. Add onion and green pepper.
Cook stirring, 8 to 10 minutes, until vegetables are tender.
Stir in the remaining ingredients. Cover; simmer 30 to 45 minutes, stirring occasionally, until thickened.
Serve with crusty bread and a salad.
