Chicken Creole
Is your pantry stocked with canned tomatoes? Try this Chicken Creole recipe.
contains glutencontains meat
Ingredients
US
Metric
- 2 chickens (2 to 2-1/2 pounds each)
- 60 ml flour
- 5 ml salt
- 1 ml paprika
- 60 ml fat (chicken fat may be used)
- 120 ml onion (chopped)
- 120 ml water
- 60 ml bell pepper (green, chopped)
- 590 ml tomatoes (fresh or canned)
Steps
- Cut chickens into serving pieces. Roll in mixture of the flour, salt, pepper, and paprika.
- Brown chicken in melted fat in a frying pan. Add onion; cook 2 to 3 minutes.
- Add the water, cover, and simmer about 30 minutes or until almost tender, adding more water if necessary. Stir occasionally to keep from sticking.
- Add green pepper and tomatoes. Simmer about 30 minutes longer.
- Serve on seasoned hot noodles or rice.
Nutrition (estimated, per serving)
| Calories | 245 |
|---|---|
| Protein | 18.8 g |
| Fat | 14.2 g |
| Carbs | 10.6 g |
| Fiber | 2.3 g |
| Sodium | 462 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)