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Creole Chicken Recipe

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Creole Chicken Recipe

Creole Chicken is a flavorful dish hailing from Louisiana, combining influences from French, Spanish, African, and Caribbean cuisines. This dish is a harmonious blend of spices, fresh vegetables, and tender chicken, resulting in a hearty and delicious meal. Below is a detailed recipe to make Creole Chicken, including tips to perfect the dish.

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Ingredients:

For the Creole Seasoning:

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  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon salt

For the Chicken:

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  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 bell pepper (red or green), chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 cup okra, sliced (optional)
  • 1 cup cooked sausage slices (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Cooked white rice, for serving

Instructions:

  1. Prepare the Creole Seasoning:
    • In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, white pepper, and salt. Mix well and set aside.
  2. Season the Chicken:
    • Rinse and pat dry the chicken breasts. Sprinkle a generous amount of the Creole seasoning on both sides of the chicken breasts, ensuring they are well-coated. Save some seasoning for the sauce.
  3. Cook the Chicken:
    • In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside. The chicken does not need to be fully cooked at this stage as it will finish cooking in the sauce.
  4. Prepare the Vegetables:
    • In the same skillet, add the chopped onion, bell pepper, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  5. Make the Sauce:
    • Stir in the tomato paste and cook for 2 minutes, allowing it to integrate with the vegetables. Add the diced tomatoes, chicken broth, Worcestershire sauce, hot sauce (if using), bay leaf, dried thyme, and dried basil. Mix well to combine.
  6. Simmer the Chicken:
    • Return the browned chicken breasts to the skillet, nestling them into the sauce. If using okra and sausage, add them at this stage. Reduce the heat to low, cover, and let the mixture simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
  7. Adjust Seasoning:
    • Taste the sauce and adjust the seasoning with salt, pepper, and additional Creole seasoning if needed. Remove the bay leaf before serving.
  8. Serve:
    • Sprinkle the dish with chopped fresh parsley. Serve the Creole Chicken over cooked white rice, allowing the sauce to soak into the rice for a delightful combination of flavors.

Tips for Perfect Creole Chicken:

  1. Spice Level:
    • Adjust the amount of cayenne pepper and hot sauce to suit your spice tolerance. Creole cuisine is known for its bold flavors, but you can tailor the heat to your preference.
  2. Chicken Choice:
    • While this recipe uses boneless, skinless chicken breasts, you can also use bone-in chicken thighs or drumsticks for a richer flavor. Adjust the cooking time accordingly to ensure the chicken is thoroughly cooked.
  3. Vegetable Variations:
    • The “Holy Trinity” of Creole cooking consists of onion, bell pepper, and celery. You can add other vegetables like okra, tomatoes, or even mushrooms to enhance the dish further.
  4. Sausage Addition:
    • Adding cooked sausage slices, such as Andouille or smoked sausage, provides an extra layer of flavor and authenticity to the dish. Cook the sausage separately and add it to the sauce during the simmering stage.
  5. Thickening the Sauce:
    • If you prefer a thicker sauce, you can make a slurry by mixing a tablespoon of cornstarch with two tablespoons of water. Stir this mixture into the sauce and let it cook for a few more minutes until it thickens to your desired consistency.
  6. Leftovers:
    • Creole Chicken tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
  7. Serving Suggestions:
    • Besides white rice, you can serve Creole Chicken with crusty French bread, mashed potatoes, or even grits. The sauce complements these sides well and provides a satisfying meal.

Nutritional Information (Approximate per Serving):

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 15g
  • Fat: 18g
  • Fiber: 3g
  • Sodium: 600mg

Conclusion

Creole Chicken is a versatile and comforting dish that brings the vibrant flavors of Louisiana to your table. Whether you’re new to Creole cuisine or a seasoned cook, this recipe is sure to please. Enjoy the rich blend of spices and the robust sauce over a bed of rice for a truly satisfying meal.

Source: glebekitchen.com

Yield: 4

Creole Chicken Recipe

Creole Chicken Recipe

Creole Chicken is a flavorful dish hailing from Louisiana, combining influences from French, Spanish, African, and Caribbean cuisines. This dish is a harmonious blend of spices, fresh vegetables, and tender chicken, resulting in a hearty and delicious meal. Below is a detailed recipe to make Creole Chicken, including tips to perfect the dish.

Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 8 chicken thighs skin-on, bone-in
  • 3 Tbsp neutral oil e.g. vegetable
  • 1 cup chopped yellow onion
  • 1 cup diced green pepper
  • 1-1.5 Tbsp low salt simple creole seasoning plus enough to season the chicken
  • 1 Tbsp flour
  • 2 to 2 1/2 cups chicken stock
  • 1/4 cup whipping cream
  • salt to taste

Instructions

  • Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken. Notice how much oil is in the pan. You are going to remove some fat after frying the chicken and you want about the same amount you started with when you sauté the vegetables.

  • Fry the chicken skin side down over medium heat until golden - 4 to 5 minutes. Turn the chicken over and fry another 3-4 minutes.

  • Remove chicken, spoon off all but about 3 Tbsp of fat (it's mostly chicken fat now) and add the onion and green pepper. Sauté until the onion is translucent, around 5 minutes. Add the creole seasoning and stir constantly for 30 seconds.

  • Mix in the flour and stir for another 30 seconds.

  • Add 1/2 cup of chicken stock and stir constantly, scraping up any flour on the bottom of the pan. The sauce will thicken considerably. Add 1 1/2 cups of stock and bring to a boil. Return chicken skin side up along with any accumulated juices to the pot. Check to see the liquid comes to about half way up the chicken. If it doesn't, add a bit more stock.

  • Simmer covered for 12 minutes. Flip the chicken and simmer until done, another 12-15 minutes. Remove chicken from the pot, increase the heat and reduce slightly.

  • Remove from heat and mix in the whipping cream.

  • Taste and adjust salt.

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