Creole Chicken Stew
Enjoy the traditional creole blend of chicken, ham, and vegetables in a spicy tomato sauce served over rice in this quick dinner.
Ingredients
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1 tablespoon olive oil
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1 medium green sweet pepper, cut into 1/2-inch dice
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1 medium onion, chopped
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1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1/4 pound smoked ham, or 3 slices bacon, chopped
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2 teaspoons minced garlic
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1/4 cup white wine
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1 15- to 16-ounce can whole tomatoes in puree, chopped
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2/3 cup water
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1/2 teaspoon oregano
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1/2 teaspoon ground cumin
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1/4 teaspoon dried thyme, crushed
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1/2 teaspoon bottled hot pepper sauce
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1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
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Cooked rice (optional)
Directions
1.
Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.
2.
Add chicken to skillet. Sprinkle with salt and pepper; cook, turning pieces until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Serve over rice, if desired. Makes 4 servings. (Nutrition facts are based on per serving without rice.) Makes 4 servings.
Nutrition information
Calories 340, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 155 mg, Sodium 1022 mg, Carbohydrate 16 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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