TOTAL TIME:

Prep: 15 min. Cook: 20 min.

YIELD: 4 servings.

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. —

Dolly Hall,

Wheelwright, Kentucky

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 vegetable 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

Directions:

1. Sprinkle chicken with 1/4 teaspoon 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 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer, 10 minutes.

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

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