MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Creole
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 servings

4 Boned, skinned chicken
- breast halves (6 oz ea);
- in 1" cubes
1/2 ts Salt; divided
1/4 ts Pepper
1 tb Canola oil
1 c Finely chopped onion
1/2 c Fine sliced celery
1/2 c Diced green pepper
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
1/2 c Water
1 1/2 ts Paprika
ds Cayenne pepper
1 Bay leaf
2 ts Cornstarch
1 tb Cold water
Hot cooked rice; opt

Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat
large cast-iron or other heavy skillet over medium heat,
brown chicken in oil; remove and set aside. In the same
skillet, saute onion, celery, green pepper and garlic
until tender. Stir in tomatoes, water, paprika,
remaining 1/4 teaspoon salt, cayenne pepper and bay
leaf; bring to a boil. Reduce heat; cover and simmer 10
minutes.

Return chicken to skillet. Whisk cornstarch and cold
water until smooth; stir into chicken mixture and bring
to a boil. Simmer, uncovered, until chicken is tender,
10-15 minutes. Remove bay leaf before serving. If
desired, serve with rice.

Dolly Hall, Wheelwright, Kentucky

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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