Creole Chicken Stew
Source: Ladies’ Home Journal www.bhg.com
Makes 4 servings
Prep: 20 minutes
Cook: 15 minutes
1 Tbsp olive oil
1 medium green sweet pepper, cut into 1/2-inch dice
1 medium onion, chopped
1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 tsp salt (may omit)
1/4 tsp freshly ground pepper
1/4 lb smoked ham, or 3 slices bacon, chopped
2 tsp minced garlic
1/4 cup white wine
1 15- to 16-oz can whole tomatoes in puree, chopped
2/3 cup water
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tesp dried thyme, crushed
1/2 tsp bottled hot pepper sauce
1/2 lb fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice (optional)
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.)
Nutrition facts per serving:
calories: 340
total fat: 12g
saturated fat: 3g
cholesterol: 155mg
sodium: 1022mg ***
carbohydrate: 16g
protein: 42g
***Sodium can be reduced by using no salt added canned tomatoes,
lower sodium bacon/ham and leaving out the 1/2 tsp salt.
Also, Use brown rice for better nutrtion but remember it is not
included in the nutrition.