Description
A Louisiana-inspired chicken dish with tender chunks of chicken breast simmered in a zesty tomato-based sauce with aromatic vegetables, paprika, and a hint of cayenne, perfect over rice for a quick and flavorful meal.
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 canola 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
Instructions
- Sprinkle chicken pieces with 1/4 teaspoon salt and pepper.
- In a large cast-iron or heavy skillet over medium heat, brown chicken in canola oil; remove and set aside.
- In the same skillet, sauté onion, celery, green pepper, and garlic until tender.
- Stir in diced tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Return chicken to the skillet. In a small bowl, whisk together cornstarch and cold water until smooth; stir into chicken mixture.
- Bring to a boil and simmer, uncovered, until chicken is tender and sauce thickens, about 10–15 minutes.
- Remove bay leaf before serving. Serve over hot cooked rice, if desired.
Notes
- Chicken thighs can be used for a juicier texture.
- Adjust cayenne pepper to control heat level.
- Replace water with chicken broth for richer flavor.
- Okra, corn, or mushrooms make great additions.
- Dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
