Creole Chicken Recipe
Bring the Flavors of New Orleans Home Tonight
This Creole Chicken Recipe is not as involved as most of them get. The list of ingredients can be twice as long, usually involving making a shrimp broth, two kinds of onions and different kinds of peppers. Since this is an Easy Chicken Recipes site, we offer a condensed version that still has lots of flavor.
African, Caribbean, French, and Spanish immigrants originated Creole cuisine. Creole recipes have common ingredients such as butter, cream, and tomatoes.
Similar to Cajun food, Creole cooking uses celery, sauteed onions, and green peppers. If you want to start an argument among South Louisiana gourmets, ask them to tell you the difference between Creole and Cajun cooking. It'll be entertaining. Creole and Cajun are much more alike than they are different. Just know that it's all good.
Since rice takes about 20 minutes to cook, you might want to get some started before you begin the chicken so it will be ready when the dish is done.
If you like some more heat to your food, then have a bottle of your favorite hot sauce on the table so you can make it as hot as you like.
Chicken Creole Recipe
Prep Time: 25 min
Cook Time: 1 hour
- 1/4 cup vegetable oil
- 1 whole chicken in pieces (about 3 pounds)
- 1 cup yellow onions chopped
- 1/2 cup bell peppers chopped
- 2 tbls flour
- 1 (16 oz.) can whole tomatoes
- 1 clove garlic chopped
- 2 bay leaves
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- Your favorite Creole Seasoning
- 1/2 cup dry white wine
- 2 (10 1/2 oz.) cans beef consomme
- 3 tbls Parsley Flakes
Preparation:
- In a large frying pan, heat oil over medium-high heat and cook chicken until they are brown on both sides.
- Remove the chicken and set aside.
- Add the onions and bell pepper and saute until they are soft.
- Reduce the heat to medium.
- Add flour and stir for about five minutes.
- Add the tomatoes, thyme, garlic, bay leaves, paprika, wine and consomme.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Add Creole Seasoning to taste.
- Put chicken back in
- Cover and simmer for about 45 minutes, or until the chicken is tender.
- Add the parsley flakes and serve over rice.
- Makes 4 to 6 servings.
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