Chicken Creole

Ingredients

• 3 tablespoons tablespoon basil dried fresh minced
• 8 ounce tomato sauce canned
• 0.5 cup carrots thinly sliced
• 1 cup cooking wine dry white
• 4  garlic cloves minced
• 1 cup ham cubed reduced-sodium (1-inch)
• 1 teaspoon hot sauce 
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 2 tablespoons teaspoons oregano dried fresh minced
• 0.5 cup peas green frozen
• 2 ounce pimento diced
• 0.5 teaspoon salt 
• 2 pounds skinned cut into 1-inch cubes
• 0.5 teaspoon sugar 
• 2 cups tomatoes peeled seeded finely chopped
• 0.3 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat until hot.
2. Add chicken and ham; saut 10 minutes or until chicken is browned.
3. Remove mixture from pan.
4. Add onion, basil, oregano, and garlic to pan. Saut 5 minutes or until onion is tender; stir occasionally.
5. Add tomato and next 8 ingredients (tomato through pimento); bring to a boil. Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes. Stir in peas; cook 2 minutes.