Chicken Creole

This is a once-in-a-lifetime post.  Healthy food - on a Monday, no less!

This is how I eat it...rice on the top.

The stars must be aligned.

Start with the trinity...celery, onion, green peppers.

You shouldn't count on this happening again.

Chicken creole.  It's so full of flavor.  It's healthy.  It's pretty (I love red food).

My mom has been making this for as long as I can remember...and I've loved it for as long as I can remember.

I actually can't believe I'm just now sharing it with you.

I made it last week and it was so good I'm craving it and I'm going to have to make it again soon like tomorrow since I'm writing about it and looking at pictures of it and it makes me want to eat it again NOW!

This recipe actually is my grandmother's, and I love making things my grandmother and mama made!

This is how my husband likes it...rice on the bottom.

Yum!

Chicken Creole

2 T olive oil
1 onion, diced
1 green bell pepper, diced
4 ribs celery, diced
3 cloves garlic, minced
2 15 oz. cans diced tomatoes, seasoned with basil & oregano
15 oz. can tomato sauce
1 1/4 tsp salt
3/4 tsp pepper
1 T dried Italian seasoning
4 boneless skinless chicken breasts, cooked and cubed\
Hot cooked rice, for serving

Heat the olive oil in a large pot and saute the onion, green pepper and celery for about 10 minutes, stirring frequently.  Add the garlic and cook another minute.  Add the tomatoes, tomato sauce, salt, pepper and Italian seasoning.  Simmer for about an hour.  Add the chicken and simmer for another 15 minutes.  Taste for seasoning - sometimes I add extra salt, pepper and Italian seasoning.  Serve over hot cooked rice.