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Chicken Creole on the Run

Chicken Creole on the Run Recipe

  • 1 teaspoon olive oil and 2 teaspoons olive oil (extra-virgin preferred), divided use
  • 12 ounces boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
  • 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
  • 1 cup fat-free, low-sodium chicken broth
  • 1 cup diced green bell pepper
  • 1 cup frozen cut okra, thawed
  • 2 medium dried bay leaves
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce (lowest sodium available)
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon Louisiana hot-pepper sauce or red hot-pepper sauce
  • 1/4 cup snipped fresh parsley
  • 1/2 teaspoon salt
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