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Archive for May 18th, 2012

May 18, 2012

Chicken Creole

For Mother’s Day this year, I volunteered Scott and I to do all of the cooking.

Since we were coming in from Tampa, I knew we only had a little bit of time to put dinner together for a lot of people (twelve).

To this day, one of my favorite requests for dinner is Shrimp Creole.  I love the spicy, sweet combination and found something similar that sparked my interest from SparkRecipes.  Although their recipe says 20 minute Chicken Creole, I assure you there’s a little more time into it than that…

I also assure you that the 45 minutes it took for our version was well worth it.

Chicken Creole

Chicken Creole


4 medium chicken breasts halves, skinned, boned and cut into 1″ strips

1 can (14 oz.) tomatoes, diced

1 cup low-sodium chili sauce

1 large green pepper, chopped

1 large red pepper, chopped

1/4 cup onion, chopped

1 cup sliced mushrooms

2 tsp Worcestershire sauce

2 cloves minced garlic

1 tbsp fresh basil or 1 tsp dried

1 tbsp fresh parsley or 1 tsp dried

1/4 tbsp fresh crushed red pepper

1/4 tsp salt

prep time: 30 minutes

cook time: 15 minutes

servings: 4

*Note: In the pictures, you might notice we tripled the recipe to feed twelve.


Start by chopping all of your vegetables.  It easier to prep everything first, before starting anything on the skillet.

chopped celery

We used fresh basil and fresh parsley, so we chopped both with our vegetables.  You can skip this step by using dried herbs.

Fresh basil

The recipe called for one large green pepper, and we also added red.

chopped red and green peppers

Spray a deep skillet with nonstick spray coating.

Preheat pan over high heat.

Cook chicken in hot skillet, stirring for 3-5 minutes per side, or until no longer pink.

cooking chicken on stovetop

(Since we tripled the recipe, we had to cook two separate batches of chicken and put the first batch to the side while cooking the second.)

grilled chicken strips

Next, we added mushrooms and Worcestershire sauce to the recipe.  Although it isn’t necessary, it added a great flavor to the dish.

sliced mushrooms for creole

Make sure all of your vegetables are chopped and ready to go, then set to the side.

veggies ready to go for creole

Since my mother has an allergy to garlic and onions, we made her a separate batch.  We substituted chopped with pearl onions so she could eat around them and still get the flavor, then left out the garlic and chili sauce.

seperate veggies for garlic allergy

Once again, we tweaked the recipe a little by pulling the chicken apart with our (clean) fingers, instead of serving the 1 inch strips.

Pulled chicken

Now that everything is prepped and ready, it’s time to start cooking it together in the skillet.

Start with the chicken, then add tomatoes and their juice, chili sauce, garlic, basil, parsley, crushed red pepper and salt.

Add chili sauce and red pepper flakes

Add the peppers, celery, onion, and mushrooms (if you chose to include them).

Add chopped veggies to meat and sauce

Reduce heat and simmer, covered, for 10 minutes.

Chicken Creole on stove

We transferred our creole into a large crock pot to take over to my parents’ house.  Once there, we turned the crock pot on low to heat the creole and served it on top of Jasmine rice.

Chicken Creole over rice

You can choose to serve it over rice, noodles, or even on it’s own.  I enjoyed the leftovers the next day for lunch and didn’t miss the rice one bit!

Chicken Creole

What’s your favorite kind of creole?

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Although I am a certified personal trainer, the workouts I post are what work best for me and might not be the right type of exercises for you.

I am not a registered dietician and do NOT post everything I eat. All content I post on this blog stems from my personal experience and knowledge, and I recommend consulting a doctor or health professional before making changes to your diet or fitness routine.

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