Chicken Creole
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. —Dolly Hall, Wheelwright, Kentucky
Ingredients
- 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1/2 cup finely sliced celery
- 1/2 cup diced green pepper
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup water
- 1-1/2 teaspoons paprika
- Dash cayenne pepper
- 1 bay leaf
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Hot cooked rice, optional
