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Easy Chicken Creole

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Submitted by aussiedelight67

YIELD

servings

PREP

20 min

COOK

5 min

READY

25 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 ¼ 532
CUPS ML CHICKEN BROTH
¼ 1.3
TEASPOON ML SUGAR
1 1
X X BLACK PEPPER
to taste *
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
diced
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
CAN CAN TOMATO PASTE
6 oz
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
or to taste
2 473
CUPS ML CHICKEN
cooked, cubed

Directions

Sauté onion, green pepper and garlic in oil until tneder, stirring occasionally.

Add flour, stir just until flour starts to brown.

Stir in tomato paste, broth, salt, sugar and Tabasco sauce.

Cook and stir until mixture comes to boil and thickenes.

Stir in chicken and black pepper.

Simmer uncovered 5 minutes or until chicken in heated through.

Serve over hot cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 342 44% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 593mg 25%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 53g
Vitamin A 16% Vitamin C 62%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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