Chicken Creole

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Recipe From allrecipes.com

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients: 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Calories224.8 calories
Carbohydrate11.8 g
Cholesterol68.4 mg
Fat4.9 g
Fiber2.9 g
Protein29.7 g
SaturatedFat0.9 g
Sodium901.5 mg
Sugar7.6 g

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.


CHICKEN CREOLE



Chicken Creole image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients: 16

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional
Calories 265 calories
Fat8g fat (2g saturated fat)
Cholesterol94mg cholesterol
Sodium553mg sodium
Carbohydrate12g carbohydrate (6g sugars
Fiber3g fiber)
Protein36g protein. Diabetic Exchanges

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.


CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Recipe From allrecipes.com

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients: 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix
Calories400.1 calories
Carbohydrate41.9 g
Cholesterol93 mg
Fat14.2 g
Fiber3.6 g
Protein27.3 g
SaturatedFat5.8 g
Sodium1750.6 mg
Sugar4.8 g

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.


EASY CHICKEN CREOLE



Easy Chicken Creole image

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients: 16

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice
Calories 259 calories
Fat12g fat (2g saturated fat)
Cholesterol75mg cholesterol
Sodium821mg sodium
Carbohydrate10g carbohydrate (5g sugars
Fiber2g fiber)
Protein27g protein.

Steps:

  • In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.


CREOLE CHICKEN I



Creole Chicken I image

This is a family favorite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very hot food, include a few drops for flavor. (For the ham, I get the deli to slice about a one inch section of Virginia Ham).

Recipe From allrecipes.com

Provided by Nancy

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h35m

Yield 8

Number Of Ingredients: 11

8 chicken thighs
¼ pound cooked ham, cut into one inch cubes
1 (16 ounce) can diced tomatoes
1 green bell pepper, chopped
6 green onions, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
2 dashes hot pepper sauce
2 cups water
1 cup uncooked long grain white rice
½ pound Polish sausage, sliced diagonally
Calories389.4 calories
Carbohydrate27.9 g
Cholesterol81 mg
Fat19.2 g
Fiber2.1 g
Protein24.5 g
SaturatedFat6.1 g
Sodium1082.6 mg
Sugar4.6 g

Steps:

  • In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
  • Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.


CREOLE CHICKEN



Creole Chicken image

Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree. -Susan Shields, Englewood, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients: 10

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup julienned green pepper
1/4 cup chopped celery
1/4 cup sliced onion
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup hot cooked rice
Calories 320 calories
Fat5g fat (1g saturated fat)
Cholesterol63mg cholesterol
Sodium447mg sodium
Carbohydrate41g carbohydrate (12g sugars
Fiber3g fiber)
Protein27g protein. Diabetic Exchanges

Steps:

  • In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice.


SLOW COOKER CHICKEN CREOLE



Slow Cooker Chicken Creole image

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.

Recipe From allrecipes.com

Provided by MARY MOON

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 12h10m

Yield 4

Number Of Ingredients: 10

4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Calories189.4 calories
Carbohydrate13.8 g
Cholesterol68.4 mg
Fat1.9 g
Fiber2.7 g
Protein29.6 g
SaturatedFat0.4 g
Sodium430.5 mg
Sugar6.6 g

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.


GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.

Recipe From allrecipes.com

Provided by SMFLRN

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h

Yield 6

Number Of Ingredients: 16

¼ cup vegetable oil
¼ cup all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed
Calories136.5 calories
Carbohydrate12.3 g
Cholesterol0.5 mg
Fat9.4 g
Fiber2 g
Protein2.1 g
SaturatedFat1.5 g
Sodium735 mg
Sugar3.2 g

Steps:

  • Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.


CHICKEN CREOLE



CHICKEN CREOLE image

Recipe From epicurious.com

Categories     Soup/Stew     Stew

Number Of Ingredients: 16

2 pounds chicken breasts
Salt to taste
1/4 t ground black pepper
1 T all purpose flour
1 T vegetable oil
1 c chopped onion
1 c chopped green bell pepper
1 c chopped celery
2 cloves garlic, minced
1/2 t paprika
1/4 t chili powder
1/8 t dried thyme
1/8 t ground cloves
1/8 t ground red pepper
1 bay leaf
1 14 or 15 ounce whole peeled tomatoes

Steps:

  • Rinse chicken and pat dry. Season the chicken with the salt and pepper. Dredge lightly in flour. In a 5 or 6 quart nonstick pot, heat the oil over medium-high heat. Add the chicken and cook 3-4 minutes per side or until chicken is browned. Remove from pot. Add the onion, green pepper, celery and garlic to the pot. Cook, stirring until slightly softened, about 2-3 minutes. Stir in the paprika, chili, thyme, cloves, red pepper and bay leaf. Add the tomatoes with the canning liquid, breaking up the tomatoes with the side of a spoon. Return the chicken to the pot. Bring to a boil. Reduce heat and simmer, covered, 35 minutes. Discard the bay leaf before serving.


CHICKEN CREOLE FOR TWO



Chicken Creole for Two image

I ladle this vegetable-packed chicken dish over jasmine rice. It's a long-grain rice that's not as sticky as most, but any cooked rice, including brown, works here. -Virginia Crowell, Lyons, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients: 17

1/2 cup chopped green pepper
1/4 cup thinly sliced onion
1/4 cup chopped celery
1 garlic clove, minced
1 teaspoon canola oil, divided
3/4 cup sliced fresh mushrooms
3/4 cup undrained diced tomatoes
2 tablespoons chicken broth
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 pound boneless skinless chicken breasts, cubed
Hot cooked rice
Minced fresh parsley, optional
Calories 189 calories
Fat5g fat (1g saturated fat)
Cholesterol63mg cholesterol
Sodium398mg sodium
Carbohydrate10g carbohydrate (5g sugars
Fiber3g fiber)
Protein25g protein. Diabetic Exchanges

Steps:

  • In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.


CHICKEN BREASTS CREOLE STYLE



Chicken Breasts Creole Style image

Recipe From cooking.nytimes.com

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients: 16

4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds
1 tablespoon olive oil
3/4 cup onion strips
3/4 cup cored, seeded and julienned green pepper
3/4 cup sliced celery
1 tablespoon finely chopped garlic
1 bay leaf
1 tablespoon paprika
1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce (like Tabasco)
1 tablespoon butter
1 tablespoon wine vinegar
4 tablespoons water or chicken broth
4 tablespoons finely chopped parsley
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Calories310
UnsaturatedFat11 grams
Carbohydrate12 grams
Fat18 grams
Fiber3 grams
Protein26 grams
SaturatedFat5 grams
Sodium735 milligrams
Sugar5 grams
TransFat0 grams

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.




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