Chicken Creole- seasoned pieces of chicken are simmered in a tomato sauce flavored with onion, bell pepper, celery and garlic. Serve over white rice for a tasty New Orleans-style meal.
Type Of Chicken To Use
I like to use boneless, skinless chicken thighs for this recipe. Chicken thigh meat has a higher fat content than breast meat and stays super moist and flavorful when cooked. You can substitute boneless, skinless chicken breasts if you want but be really careful not to overcook it or it can be dry and chewy.
You will need about 6 chicken thighs for this recipe. If using chicken breasts, use three.
Deep Tomato Flavor
For a deep tomato flavor, I use a whole can of tomato paste combined with a can of petite diced tomates.
Make It A Little Or A Lot Spicy
As written with 2 teaspoons of Creole seasoning and 2 teaspoons of hot sauce, this dish has a little heat. To make it spicier, add 1/4 to 1/2 teaspoon of cayenne pepper and serve with additional hot sauce.
Type Of Seasoning
You can use either a Creole seasoning or a Cajun seasoning for this recipe. They are very similar. Cajun seasoning tends to have a little more kick from peppers and creole seasoning is a little more herbal. I like to use Tony Chachere’s Creole seasoning.
Chicken Creole Recipe Tips
For best flavor, pat the chicken dry before cooking it and do not stir it too much while cooking. You want it to get a chance to really develop some color on the outside.
Serve with lots of sliced green onions for more flavor.
This meal tastes even better the next day so it makes perfect leftovers. Store in an airtight container in the refrigerator for 4 to 5 days and reheat in a microwave.
More Classic Luoisiana Recipes
- Easy Shrimp Creole
- New Orleans-Style BBQ Shrimp
- Homemade Beignets
- Muffaletta Sandwich
- Shrimp Etouffee
- Crawfish Jambalaya
- Seafood Gumbo
- 6 boneless, skinless chicken thighs
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 bay leaves
- cooked white rice, for serving
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
- Pat chicken dry with paper towels and cut into 1-inch pieces.Season with Creole seasoning.
- Heat oil in a large skillet over medium-high heat.Add chicken and cook until browned. Remove chicken from skillet and set aside.Note: Chicken doesn't have to be cooked all the way through at this point.
- Add a little more oil to the skillet if needed and cook the onion, bell pepper, and celery until softened, about 5 to 6 minutes.
- Add garlic and cook for 1 minute.
- Add tomato paste and stir it into the veggies.Add next 7 ingredients and simmer for 5 minutes.
- Return chicken to skillet and simmer another 5 minutes.
- Serve over rice and garnish with sliced green onion and chopped parsley.