Chicken Creole

Vanessa LaBranche, Project Bread

School-sized

Gluten-Free x School Lunch

Chicken Creole

In my upbringing, Shrimp Creole was a treat on certain weekends. However, Chicken Creole was something that would be served from time to time because it was more budget friendly.

It is a simple dish cooked in a tomato-based sauce with vegetables that comes together quickly. Like many Louisiana style Creole dishes, the flavors start with the “trinity” of celery, peppers and onions. I still enjoy eating this occasionally as I have fond memories of time spent with my family. The choice of fat is usually butter, but to switch it up to a healthier version, this version uses olive oil instead.

YIELD: 25 SERVINGS, 4 OZ. CHICKEN & VEGETABLES + 1/2 CUP RICE

Ingredients

3.15 lbs. chicken breast

Juice of 1 lemon

1 tsp kosher salt

3 Tbsp olive oil

1 large onion, chopped

2 stalks celery

2 green peppers, chopped

3 cloves garlic, minced

2 Tbsp tomato paste

2 cups canned diced tomatoes, with juice

1 tsp thyme

1 tsp old bay seasoning

1cup chicken broth, reduced sodium

½ tsp cayenne pepper 

1 bay leaf

12.5 cups cooked brown rice for serving

Directions

  1. Place the chicken into a bowl and squeeze the juice of 1 lemon and sprinkle with the kosher salt. Use tongs to toss evenly. Cover and let marinate for at least two hours or overnight in the fridge.
  2. In a large tilt skillet over medium heat, add ½ of the olive oil. Sauté the marinated chicken breast and cook until its done. Remove the chicken and place into a hotel pan.
  3. To the tilt skillet, add the remaining olive oil and sauté the onion, celery and peppers for 5 minutes. Then add the garlic and sauté for another couple of minutes. Add the tomato paste and cook for 2 minutes.
  4. Add the cooked chicken back to the skillet and then add the diced tomatoes, thyme, chicken broth and bay leaf. Bring to a boil then reduce to a simmer and cook for 15 minutes to allow the flavors to blend.
  5. Before serving, discard bay leaves. Serve 1/2 cup of chicken mixture over 1/2 cup of cooked rice.

USDA Requirement

2 oz. meat/meat alternative

1 oz. whole grain equivalent

NUTRITIONAL INFORMATION

Calories 278 calories Saturated Fat 1.35 g Sodium 604 mg Carbohydrate 37 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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