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Dinner Tonight: July 10, 2019 20-Minute Chicken Creole

20-Minute Chicken Creole


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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!


Serves 8

  • 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


  1. 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).
  2. Reduce heat to medium (300 degrees in electric skillet).
  3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper and salt.
  4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
  5. Serve over hot, cooked rice or whole wheat pasta.
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