Easy Chicken Creole

A Louisiana favorite with chicken, rice and loads of vegetables.

8 servings

Holly Clegg

The browned flour serves as a thickener and enhances the flavor of the dish. By browning the four in the oven instead of a skillet, the need for any oil is eliminated.

Ingredients

1 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, seeded and chopped
1/2 pound mushrooms, sliced
1/2 cup chopped celery
1 cup chopped green onion
1/2 cup chopped parsley
1 tablespoon minced garlic
2 (15-ounce) cans no-salt-added tomato sauce
1 (14 1/2-ounce) can no-salt-added whole tomatoes, chopped with their juices
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
6 cups cooked rice

Instructions

Preheat oven to 375F.
Spread flour evenly on a baking sheet and cook in the oven 30 minutes, or until medium brown in color, stirring occasionally. Set aside.
In a large pot coated with nonstick cooking spray, saute onion, green pepper, mushrooms, celery and green onions until tender, about 5 minutes. Add parsley and garlic. Add browned flour, stirring. Gradually add tomato sauce, tomatoes, wine and Worcestershire sauce, stirring, until flour is well mixed. Add chicken pieces. Bring to a boil, reduce heat, and cook, covered, 45 minutes. You may need to add water if it becomes too thick. Serve over cooked rice.

Nutritional Info (per serving)