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

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

      4    Chicken breast halves
           - (6 oz ea); boned, skinned,
           - in 1" cubes
    1/2 ts Salt; divided
    1/4 ts Pepper
      1 tb Canola oil
      1 c  Onion; finely chopped
    1/2 c  Celery; fine sliced
    1/2 c  Green pepper; diced
      2 cl Garlic; minced
 14 1/2 oz Can diced tomatoes;
           - undrained
    1/2 c  Water
  1 1/2 ts Paprika
      1 ds Cayenne pepper
      1    Bay leaf
      2 ts Corn starch
      1 tb Water; cold
           Cooked rice; hot (optional)

  Sprinkle chicken with 1/4 tp 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 ts salt, cayenne pepper, and bay leaf; bring
  to a boil. Reduce heat; cover and simmer 10 minutes.

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

  Recipe by Dolly Hall, Wheelwright, Kentucky

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

  Uncle Dirty Dave's Archives

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