This delicious recipe comes to us from the Oregon State University Cooperative Extension Service via the USDA recipe finder. This recipe costs only $6.26 to make (that’s $0.78 per serving)!
Chef Robin has some great ideas for how to get your junior chef involved in making this meal: Washing the lids of all the cans, cooking pasta or rice to serve with the chicken creole (aim for 1/2 cup cooked rice per serving, or 2 ounces of uncooked pasta per serving). Or, for more experienced junior chefs, try exploring the spice cabinet to create a different and delicious combination of spices!
- 1 Tbsp. vegetable oil
- 2 chicken breast (whole, skinless, boneless) cut into 8 pieces each OR 2 lbs. boneless chicken thighs
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 cup chili sauce
- 1 large green pepper, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- Heat pan over medium-high heat (or at 350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
- Reduce heat to medium (300 degrees in electric skillet).
- Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper and salt.
- Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
- Serve over hot, cooked rice or whole wheat pasta.