CHICKEN CREOLE
Easy and tasty!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
- Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
- Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g
SLOW COOKER CHICKEN CREOLE
The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.
Provided by MARY MOON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 12h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
- Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 2.7 g, Protein 29.6 g, SaturatedFat 0.4 g, Sodium 430.5 mg, Sugar 6.6 g
CHICKEN CREOLE
This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Provided by The Southern Lady Cooks
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
CREOLE-POACHED CHICKEN BREASTS
Aside from a little veggie chopping, this one-dish chicken dinner couldn't get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN CREOLE
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CREOLE BAKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
- Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
- Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.
CHICKEN BREASTS CREOLE STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
- Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.
- Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
- Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.
- Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
- To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 735 milligrams, Sugar 5 grams, TransFat 0 grams
CREOLE FRIED CHICKEN
This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.
Provided by Diana Adcock
Categories Chicken
Time 8h28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Brine:.
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours.
- For the Spice Blend:.
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
- Mix well.
- Set aside half your spice blend.
- Add remaining spice blend to flour and mix well.
- In a deep pot add oil.
- Heat to 375 degrees.
- Meanwhile:.
- Set up a cookie sheet with a rectangular cake rack.
- Remove chicken from brine, setting each piece on rack.
- Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
- Coat in flour mixture-return to rack.
- Let stand for five minutes.
- Coat in flour one more time-return to rack.
- Let stand for an additional five minutes.
- Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
- There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
- Cook for 7 minutes, turn.
- Cook an additional 7 minutes.
- I use a meat sensor for the larger pieces.
- Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
- Repeat cooking process with remaining chicken.
- Repeat dusting of both sides of cooked chicken when second batch is complete.
- Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
CREOLE POACHED CHICKEN BREASTS
Spicy, moist, and delicious. Try adding garlic for extra zest. Serve over rice. 3 weight watcher points per serving.
Provided by NeilsGirl
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
- Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
- Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
- With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 545.1, Carbohydrate 9.8, Fiber 1.9, Sugar 5.1, Protein 26
MILLION DOLLAR CHICKEN CASSEROLE
Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.
Provided by Amanda Stanfield
Categories Chicken Casserole
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
- Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
- Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
- Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg
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