Creole Chicken Stew
- 1/2 cup uncooked instant brown rice
- 1 cup water
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne (optional)
- 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium rib of celery, chopped
- 2 medium garlic cloves, minced
- 2 14.5-ounce cans no-salt-added diced tomatoes, undrained
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon salt
- In a small saucepan, stir together the rice and 1 cup water.
- Cook using the package directions, omitting the salt and margarine.
- Meanwhile, in a medium bowl, stir together the paprika, pepper, and cayenne.
- Add the chicken cubes, stirring to coat.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Cook the chicken for 5 minutes, stirring occasionally, until lightly browned (the chicken wont be done at this point).
- Transfer to a plate.
- In the same skillet, cook the onion, bell pepper, and celery, still over medium-high heat, for 5 minutes, or until the vegetables begin to soften, stirring frequently.
- Stir in the garlic.
- Cook for 1 minute, stirring constantly.
- Stir in the tomatoes with liquid, oregano, salt, and chicken.
- Bring to a boil.
- Reduce the heat and simmer, covered, for 10 minutes, or until the chicken is no longer pink in the center and the sauce is slightly thickened.
- Serve the stew with the rice on the side.
- (Per serving)
- Calories: 258
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 66mg
- Sodium: 261mg
- Carbohydrates: 24g
- Fiber: 4g
- Sugars: 10g
- Protein: 30g
- Calcium: 69mg
- Potassium: 835mg
- 1/2 starch
- 3 vegetable
- 3 lean meat
brown rice, water, paprika, pepper, cayenne, chicken breasts, olive oil, onion, green bell pepper, celery, garlic, salt, oregano, salt
Taken from www.epicurious.com/recipes/food/views/creole-chicken-stew-392090 (may not work)