Chicken Creole

Chicken Creole

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


  • 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

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