Chicken in Creole Sauce (Salt Free)

Robert Thomas

By
@CoyoteBob

There's a fair amount of chopping, but a good way to satisfy a hankering for Cajun or Creole cooking.

I used to make this a lot and then "upgraded" to make use of salt-free spice mixtures.

There's a bit of "kick" to this.

I serve over plain, sodium-free basmati rice.

This is a good make-ahead meal.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6+
Prep:
1 Hr
Cook:
40 Min

Ingredients

2 1/2 lb
chicken breasts or thighs, skin removed
3 Tbsp
olive oil
1 c
chopped celery
1
red bell pepper sliced
1
green bell pepper, sliced
1
medium onion, sliced
3 Tbsp
olive oil
1 Tbsp
garlic chopped
1 can(s)
del monte no-salt diced tomatoes
1 Tbsp
spicely-brand organic cajun seasoning - to taste
1
louisiana hot sauce or tabasco to taste

Step-By-Step

1Heat 3 tbls olive oil medium high in deep skillet or saute pan.
2Place chicken in pan and brown uniformly.
3Remove from pan and set aside. Add vegetables and saute in the additional 3 tbsp olive oil until tender.
4Add chicken to pan and combine remaining ingredients.
5Bring to boil, then turn heat to low and simmer, covered, for 30 minutes. Now is a good time to start rice of your choice separately.
6Serve over rice.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy