Creole Chicken Stew

Enjoy the traditional creole blend of chicken, ham, and vegetables in a spicy tomato sauce served over rice in this quick dinner.

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Creole Chicken Stew
Makes: 4  servings Prep 20 mins Cook 15 mins


  • 1 tablespoon  olive oil
  • 1 medium green sweet pepper, cut into 1/2-inch dice
  • 1 medium onion, chopped
  • 1 1/2 pounds  boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1/4 pound  smoked ham, or 3 slices bacon, chopped
  • 2 teaspoons  minced garlic
  • 1/4 cup  white wine
  • 1 15 - 16 ounce can whole tomatoes in puree, chopped
  • 2/3 cup  water
  • 1/2 teaspoon  oregano
  • 1/2 teaspoon  ground cumin
  • 1/4 teaspoon  dried thyme, crushed
  • 1/2 teaspoon  bottled hot pepper sauce
  • 1/2 pound  fresh green beans, trimmed and cut into 1-inch pieces
  • Cooked rice (optional)


1. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.

2. Add chicken to skillet. Sprinkle with salt and pepper; cook, turning pieces until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Serve over rice, if desired. Makes 4 servings. (Nutrition facts are based on per serving without rice.)

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)340,
  • Fat, total(g)12,
  • chol.(mg)155,
  • sat. fat(g)3,
  • carb.(g)16,
  • pro.(g)42,
  • sodium(mg)1022,
  • Percent Daily Values are based on a 2,000 calorie diet
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