While Frango Creole might not be one of the more easier and simple to make recipes, we have found a variation which is very easy to follow and can be made without all the fuss. Frango Creole is a recipe for cooking chicken based on Creole cooking, which is a complete mixture of various cultures including African, Portuguese, French, and Spanish components. This combination of cultures makes for very interesting and diverse styles of cooking all beautifully intertwined within one dish. These dishes typically have bursting flavor coming from the various spices and vegetables utilized in conjunction, and this recipe is no different. Try it out as we are sure you will love it, and tell us what you think!
Ingredients:
4 boneless chicken breast halves (Cut into small cubes)
Salt to taste
1/4 teaspoon black pepper
3 tablespoons Portuguese Olive oil
1 cup finely chopped onion
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
2 Potatoes, thinly sliced

Directions:
1) Chop the chicken breasts into 1 inch cubes. Marinate chicken with salt to taste and pepper.
2) In a large skillet over medium heat, cook chicken in some olive oil until browned, remove and set aside.
3) In the same skillet, saute the onion, green pepper and garlic until tender.
4) Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil.
5) Reduce heat; cover and simmer for 10 minutes. Add the chicken.
6) Blend cornstarch and cold water; stir into chicken mixture and bring to a boil.
7) Simmer, uncovered, for 10-15 minutes or until chicken is tender.
8) In a separate pan, fry the thinly sliced potatoes in some olive oil until golden brown.
9) Serve the chicken with fried potatoes, remove bay leaf before serving, and enjoy!

This recipe was inspired by our friends over at TasteofHome.com, so check them out as well for some great Portuguese recipes!