MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Creole
Categories: Poultry, Vegetables, Herbs, Chilies
     Yield: 4 Servings

     4    Chicken breast halves
          - (6 oz ea); boned, skinned,
          - in 1" cubes
   1/2 ts Salt; divided
   1/4 ts Pepper
     1 tb Canola oil
     1 c  Onion; finely chopped
   1/2 c  Celery; fine sliced
   1/2 c  Green pepper; diced
     2 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
          - undrained
   1/2 c  Water
 1 1/2 ts Paprika
     1 ds Cayenne pepper
     1    Bay leaf
     2 ts Corn starch
     1 tb Water; cold
          Cooked rice; hot (optional)

 Sprinkle chicken with 1/4 tp salt and pepper. Heat large cast-iron
 or other heavy skillet over medium heat, brown chicken in oil;
 remove and set aside. In the same skillet, saute onion, celery,
 green pepper, and garlic until tender. Stir in tomatoes, water,
 paprika, remaining 1/4 ts salt, cayenne pepper, and bay leaf; bring
 to a boil. Reduce heat; cover and simmer 10 minutes.

 Return chicken to skillet. Whisk corn starch and cold water until
 smooth; stir into chicken mixture and bring to a boil. Simmer,
 uncovered, until chicken is tender, 10 to 15 minutes. Remove bay
 leaf before serving. If desired, serve with rice.

 Recipe by Dolly Hall, Wheelwright, Kentucky

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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