Heat about 2 tablespoons of the oil to the skillet until it shimmers - watch carefully!
Add chicken to the hot oil in the skillet but do not crowd - you may need to cook it in batches.
Saute chicken pieces in the oil until outside is golden brown and interior registers 160F on an instant read thermometer.
Remove the chicken from the skillet and keep warm on a plate.
Add the remaining oil to the same skillet.
Saute the onion, bell pepper, and celery until tender.
Stir in the Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning.
Bring to a simmer, reduce heat, and cover.
Simmer for 5 to 10 minutes, or until the mixture is cooked down to your liking.
Stir the chicken into the vegetables in the pan.
Heat through.
Serve with the cooked rice.
Notes
Storage:Leftover Creole chicken can be refrigerated in an airtight container for up to four days. It’s even better the next day!You can also freeze Creole chicken in an airtight container for up to 3 months.Tips:
When you add the olive oil to your skillet, watch it carefully! It should shimmer, but don't let it burn.
The chicken is done cooking when it turns golden brown and the internal temperature reaches 160 degrees F. It will continue to cook to 165 while it sits.
Use low-sodium chicken stock if you’re concerned about salt content.