Dinner Tonight: April 12, 2017
Archive »20-Minute Chicken Creole
One person begins tapping or clapping a beat. The others try to follow along. When the leader stops, the last person to stop is out!
If you could solve one problem for the whole world, what problem would you solve?
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.