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Ingredients

1 ½ pounds boneless, skinless chicken breast or thighs 

½ tablespoon of canola oil 

2 ½ tablespoons salt-free, creole seasoning

½ cup yellow onions, chopped

½ cup green onions, chopped

½ cup bell pepper, chopped

½ cup celery, chopped

1 clove garlic, chopped or ½ teaspoon garlic powder

½ cup dry roux

1 ½ cups reduced sodium chicken broth • 1 cup water

ChickenStewNutrition...

Directions

1. Trim the visible fat off the chicken. 

2. Add oil to a pan and set heat to medium. 

3. Sprinkle 1 tablespoon of salt-free creole seasoning on chicken and rub until the chicken is covered in seasoning. 

4. Add the chicken to the pan and brown on each side, then set aside. 

5. Add chopped yellow onion, green onions, bell pepper, celery and garlic to the pan and cook until translucent.

6. Add dry roux, 1 ½ tablespoon salt-free creole seasoning, broth and water. Whisk until lumps dissolve.

7. Bring to a boil and allow to simmer for 20 – 25 minutes. If the gravy is too thick, add additional water. 

8. Add chicken back to the pan. Cover and cook for 30 minutes over medium-low heat while stirring occasionally. Remove the lid during the last 5 minutes of cooking time to allow the gravy to thicken.

 

 

The LSU AgCenter and Louisiana Healthcare Connections have partnered to produce the video series, “Build a Healthy Meal.” To learn more about the “Build a Healthy Meal video series, visit the LSU AgCenter website at www.LSUAgCenter.com/BuildAHealthyMeal. To find out more about Healthy Louisiana Medicaid and Louisiana Healthcare Connections, visit  www.ChooseLouisianaHealth.com

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