Chicken Creole
This Chicken Creole is bursting with bold Louisiana flavors! Tender chicken simmered in a rich, spicy tomato sauce served over fluffy white rice.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon
- Sharp knife and cutting board
- Measuring Spoons
- Serving spoon
Ingredients
- 6 boneless, skinless chicken thighs
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil or vegetable oil for sautéing
- 1 medium onion diced
- 1 green bell pepper diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 can (6-ounce) tomato paste
- 1 can (14.5-ounce) petite diced tomatoes undrained
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- cooked white rice for serving
- 2 green onions sliced, for garnish
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Prepare the Ingredients
- Gather all ingredients. Dice the onion, bell pepper, and celery, and mince the garlic to prepare for cooking.
Season and Cook the Chicken
- In a bowl, combine chicken thighs with Creole seasoning and coat evenly.
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion, bell pepper, and celery. Cook about 5 minutes until softened.
- Stir in minced garlic and sauté for 1 more minute until fragrant.
- Push vegetables to the side. Add seasoned chicken thighs and brown on both sides, about 4-5 minutes per side.
Build and Simmer the Sauce
- Stir in tomato paste, petite diced tomatoes with juice, chicken broth, Worcestershire sauce, hot sauce, black pepper, dried thyme, and bay leaves. Mix well.
- Bring to a gentle simmer. Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is cooked through and tender.
Finish and Serve
- Remove bay leaves. Taste sauce and adjust seasoning as needed. Shred chicken in sauce with forks for more integrated flavor.
- Serve Chicken Creole over cooked white rice. Garnish with sliced green onions and chopped parsley.
Notes
- Cook chicken in batches if needed to avoid overcrowding and ensure proper browning.
- Adjust hot sauce to control spice level or omit for milder taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- For a gluten-free version, ensure Worcestershire sauce is gluten-free.
- Try serving over cauliflower rice for a low-carb alternative.