chicken in creole sauce (salt free)
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.
prep time
1 Hr
cook time
40 Min
method
---
yield
6 +
Ingredients
- 2 1/2 pounds chicken breasts or thighs, skin removed
- 3 tablespoons olive oil
- 1 cup chopped celery
- 1 - red bell pepper sliced
- 1 - green bell pepper, sliced
- 1 - medium onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon garlic chopped
- 1 can del monte no-salt diced tomatoes
- 1 tablespoon spicely-brand organic cajun seasoning - to taste
- 1 - louisiana hot sauce or tabasco to taste
How To Make chicken in creole sauce (salt free)
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Step 1Heat 3 tbls olive oil medium high in deep skillet or saute pan.
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Step 2Place chicken in pan and brown uniformly.
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Step 3Remove from pan and set aside. Add vegetables and saute in the additional 3 tbsp olive oil until tender.
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Step 4Add chicken to pan and combine remaining ingredients.
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Step 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.
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Step 6Serve over rice.
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