Monday, August 11, 2008

Chicken Creole

2 tablespoons olive oil
2 pounds skinned, boned chicken breast, cut into 1-inch cubes
1 cup (1-inch) cubed reduced-sodium ham
3 tablespoons minced fresh or 1 tablespoon dried basil
2 tablespoons minced fresh or 2 teaspoons dried oregano
4 garlic cloves, minced
1 can diced tomatoes, drained
1 cup dry white wine
1/2 cup thinly sliced carrot
1/4 cup water
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 (8-ounce) can tomato sauce
1 (2-ounce) jar diced pimento
1/2 cup frozen green peas

Heat oil in a Dutch oven over medium heat until hot. Add chicken and ham; sauté 10 minutes or until chicken is browned. Remove mixture from pan. Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.

--Adapted from Cooking Light magazine

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