Description
A flavorful Creole dish featuring seasoned chicken in a robust tomato-based sauce served over rice.
Ingredients
- 2 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 ½ cups chopped onions
- 1 ½ cups chopped bell pepper
- 1 ½ cups chopped celery
- 14.5 ounces Rotel tomatoes and chiles, undrained
- 1 ¼ cups chicken stock (may need more)
- 6 ounces tomato paste
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 ½ teaspoons Italian seasoning
- 2 cups cooked rice
- 2 tablespoons oil
Instructions
- Heat 2 tablespoons oil in a skillet until shimmering.
- Add chicken pieces in batches without crowding; sauté until golden brown and cooked through (160°F internal temperature). Remove chicken and keep warm.
- Add remaining oil to skillet. Sauté onions, bell pepper, and celery until tender.
- Stir in Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning.
- Bring to a simmer, reduce heat, cover, and cook 5-10 minutes until sauce thickens to your liking.
- Return chicken to skillet, stir to combine, and heat through.
- Serve over cooked rice.
Notes
- You can adjust the seasoning to your taste by adding more black pepper or Italian seasoning.
- For extra heat, use spicy Rotel tomatoes and chiles.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 5g
- Sodium: 830mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 125mg
