Chicken Creole; odd bits

Boneless chicken breasts, cooked with onions, peppers, mushrooms and tomatoes make a quick, healthy, dinner, perfect for midweek.

Add Tabasco / hot sauce or you favorite hot peppers if you like more heat (most do).

I use brown Basmati which cooks in 17 minutes. Use whatever you like.

(Basmati gets a spellcheck error…. The replacement? Baptism. Who writes these algorithms?!?)

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Chicken Creole

This is a bit spicy, but not hot. Adjust as you like… Hotter peppers? Less chili powder?

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken


  • 2 chicken breasts, boneless, skinless, cut in half the short way
  • 1 green bell pepper, roughly chopped
  • 4oz (120gr) mushrooms, cleaned and sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, rinsed
  • 15oz (450gr) whole tomatoes, chopped, juices reserved
  • 1 tbs Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 bay leaf (laurel)
  • 1 tbs olive oil
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
  • 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for


  • Heat oil in large non-stick skillet over medium heat.
  • Add pepper, onion and sauté for 5 minutes.
  • Add chili powder, garlic, mushrooms and sauté another 5 minutes.
  • Push vegetables to the sides of pan and add chicken. Sauté until chicken starts to brown.
  • A tomatoes, juices, Worcestershire, herbs to chicken
  • Cover, reduce heat and let simmer 10 – 15 minutes, until chicken is done.
  • Remove bay leaf.
  • Cook rice according to package instructions. 
  • To finish: Put rice on a small platter, spoon Creole over and serve.


I use brown Basmati which cooks in about 18 minutes, Use whatever rice you like.

Keywords: chicken, creole, skillet dinner

Chicken Creole

In other news….

Mon mari rented a ‘chain saw on a stick’ to trim the trees so he didn’t have to go up & down the ladder.

Thankfully, he was smart enough to put on his bike helmet as he promptly cut an overhead branch which then bounced off his helmeted head.

He has it for the weekend….

While he’s playing with his toy I’m cooking a pumpkin in preparation for making Pumpkin Bread on Sunday.

I tackled the biggest, blue one.

I hauled it upstairs to our big scale to weigh it first.

Mon mari thought it would be around 10 lbs.

Good think he didn’t wager any money on that… It came in at 16 lbs.

Yes, I used the machete on it.

Actually, it took both of us and the mallet to cut it in half.

I think there may be soup next week as well.

Which brings me to the last bit: Winter.

A few weeks ago I was asked to contribute a few words of wisdom recipe ideas for warming winter foods. No compensation involved in this one but it seemed like a worthy cause so I did. Here is the completed article: Winter Toolkit for Older People.

It’s got a few good ideas in it and a couple of good recipes (other than nine).

Sometimes I do stuff just to be nice….

Bon weekend!

5 thoughts on “Chicken Creole; odd bits”

  1. I was cooking it a few days ago & My mom makes it very like to eat it Thank you for sharing my mom favourite “Chicken Creole ” items

  2. So I’m curious. Are the blue squash blue on the inside as well? Not sure I’d want to eat blue bread.

    You mentioned that you were having trouble with the blog. I did the Wordpress site for my writing group for a few years and do my own. If I can help, email me and we’ll see if we can’t fix things. 🙂

    • No, they look like regular pumpkins, a nice bright orange. They are the only ones I could get when we were in Andorra – or at least the outside color was the same. WP can be a challenge, but the site host is really a challenge. Of course it would help if I paid attention to stuff…. Thanks for the offer.

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