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Chicken Creole

A flavorful and comforting dish featuring tender chicken simmered in a rich, spicy sauce with fresh vegetables that embodies the essence of Creole cuisine.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Louisiana
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boneless, skinless chicken thighs Thighs are preferred for their juicy texture; can substitute with chicken breast.
  • 2 teaspoons Creole seasoning Look for a quality brand like Tony Chachere's.
  • 2 tablespoons olive oil or vegetable oil Olive oil adds depth; vegetable oil works as well.
  • 1 medium onion, diced Sweet onions are milder.
  • 2 ribs celery, diced Adds freshness.
  • 3 cloves garlic, minced Essential for flavor depth.
  • 1 6-ounce can tomato paste Thickens the sauce.
  • 1 14.5-ounce can petite diced tomatoes, undrained Adds sweetness and acidity.
  • 1 cup chicken broth Use low-sodium to control saltiness.
  • 1 tablespoon Worcestershire sauce Adds tangy depth.
  • 2 teaspoons hot sauce Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1/4 teaspoon dried thyme Enhances overall taste.
  • 2 pieces bay leaves Remove before serving.
  • 1 serving cooked white rice For serving.
  • 2 stalks green onions, sliced For garnish.
  • 1 tablespoon chopped fresh parsley A sprinkle of freshness.

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels, then cut them into 1-inch pieces. Season with Creole seasoning.
  2. In a large skillet, heat oil over medium-high heat. Add chicken pieces and brown for about 5 minutes.
  3. Remove chicken from the skillet and set aside.
Cooking the Vegetables
  1. Add more oil if necessary, then sauté onion, bell pepper, and celery for 5-6 minutes until softened.
  2. Add minced garlic and sauté for 1 more minute until fragrant.
Making the Sauce
  1. Stir in tomato paste and cook for 2 minutes.
  2. Add petite diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, black pepper, dried thyme, and bay leaves. Let simmer for 5 minutes.
Bringing it All Together
  1. Return chicken to the skillet and let simmer for another 5 minutes, until chicken is cooked through.
  2. Remove bay leaves before serving.
Serving
  1. Serve Chicken Creole over white rice and garnish with green onions and parsley.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Adjust seasoning as desired.