Chicken Creole | Diabetes Recipes

Chicken Creole | Diabetes Recipes.

Chicken Creole

I find this dish to be only mildly spicy, but you may want to omit the ground red pepper if you do not like spicy foods. You can make the lower-protein variation with either white or brown rice. Also, if you have only tomatoes that are packed in thick purée you might want to add ¼ cup of water to the pot when you add the tomatoes; another alternative is to use a can of stewed tomatoes.


  • 2 pounds cut-up chicken pieces
  • Salt to taste
  • ¼ teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¹⁄8 teaspoon dried thyme
  • ¹⁄8 teaspoon ground cloves
  • ¹⁄8 teaspoon ground red pepper
  • 1 bay leaf
  • One 14- or 15-ounce can whole peeled tomatoes


1 Remove skin from the chicken; rinse and pat dry. Season the chicken with the salt and pepper. Dredge the chicken lightly in the flour.
2 In a 5- or 6-quart nonstick pot, heat the oil over medium-high heat. Add the chicken and cook 3 to 4 minutes per side or until chicken is browned. Remove from pot.
3 Add the onion, green pepper, celery, and garlic to the pot. Cook, stirring, until slightly softened, about 2 to 3 minutes.
4 Stir in the paprika, chili, thyme, cloves, red pepper, and bay leaf. Add the tomatoes with the canning liquid, breaking up the tomatoes with the side of a spoon.
5 Return the chicken to the pot. Bring to a boil. Reduce heat and simmer, covered, 35 minutes.
Discard bay leaf before serving.
SERVES: 4
Diabetic Exchanges: 5½ very lean meat; 2 vegetable; 1 fat
REDUCED SATURATED FAT/CHOLESTEROL/PROTEIN: Use ¾ pound skinless chicken pieces; increase chili powder to 1 teaspoon; omit the all-purpose flour. Skip steps 1 and 2; add the oil to the pot and cook the vegetables until softened, about 4 minutes.
For white rice: continue with step 4, stirring in 1 cup of water after you’ve added the tomatoes. Add the chicken to the pot and cook, covered, 10 minutes. Stir in ²⁄³ cup converted white rice and simmer, covered, 20 minutes. Discard bay leaf; remove the chicken from the pot; remove bone(s) and cut chicken into bite-size pieces. Stir chicken pieces into the rice.
Diabetic Exchanges: 1½ bread; 3 very lean meat; 2 vegetable; ¾ fat
For brown rice: continue with step 4, stirring in 1¼ cups of water after you’ve added the tomatoes.
Add ²⁄³ cup long-grain brown rice when you add the chicken and simmer, covered, 55 minutes longer. Discard bay leaf; remove the chicken from the pot; remove bone(s) and cut chicken into bite-size pieces. Stir chicken pieces into the rice.
Diabetic Exchanges: 1½ bread; 3 very lean meat; 2 vegetable; ¾ fat
REDUCED SODIUM: Use sodium-free canned tomatoes.
Diabetic Exchanges: 5½ very lean meat; 2¼ vegetable, 1 fat
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