Chicken Creole

Ingredients

• Boneless skinless chicken breasts: It’s important to cut the chicken into uniform pieces. Otherwise, they’ll cook unevenly, and some of the chicken can turn out dry.
• Onion, celery and green pepper: This combination is known as the “holy trinity.” These aromatic ingredients add depth to the tomato sauce.
• Diced tomatoes: You can’t have a rich tomato sauce without tomatoes! Diced tomatoes are treated with calcium chloride, so the chopped tomatoes become extra firm. That means they won’t fall apart while the sauce simmers.
• Paprika: While it isn’t as spicy as cayenne, paprika adds a spicy-without-the-heat flavor. It’s earthy, slightly sweet and somewhat smoky. This dish wouldn’t be the same without it.
• Cornstarch: This gluten-free starch thickens the tomato sauce, giving it a rich consistency.
• Hot cooked rice: Use your favorite method for cooking rice: the stovetop, a rice cooker or the microwave.

Description

Step 1: Brown the chicken

Sprinkle the chicken with 1/4 teaspoon salt and pepper. Heat a large cast-iron or other heavy skillet over medium heat. Brown the chicken in oil. Remove, and set aside.

Step 2: Cook the sauce

In the same skillet, saute the onion, celery, green pepper and garlic until tender. Stir in the tomatoes (and their juices), water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf. Bring the mixture to a boil. Reduce the heat. Cover and simmer for 10 minutes.

Editor’s Tip: Want to give the sauce a flavor boost? Use chicken broth instead of water.

Step 3: Simmer the chicken Creole

Return the chicken to the skillet. In a small glass, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the chicken mixture, and bring to a boil. Simmer, uncovered, until the chicken is tender and cooked through, 10 to 15 minutes. Remove the bay leaf. If desired, serve with rice.

Editor’s Tip: To give the recipe a pop of color, garnish with chopped fresh parsley or green onions.