Creole Wedding Chicken Recipes

CHICKEN CREOLE

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.

CHICKEN CREOLE

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.

CREOLE-SPICED FRIED CHICKEN

Steps:

• In a large nonreactive container, mix together buttermilk, 1/4 cup Essence, salt, sugar, and garlic. Add chicken to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
• In a large resealable plastic bag or a double brown bag, combine flour, remaining 1/4 cup Essence, and cayenne pepper; shake to combine. Working in batches, add chicken pieces to bag and shake to coat. Remove chicken from bag, shaking off excess flour. Place coated chicken on a large wire rack set over a baking sheet. Let stand for 20 minutes.
• Meanwhile, heat 4 inches of oil over medium-high heat in a medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on a deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to a paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.

CREOLE CHICKEN AND ORZO

Steps:

• Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
• Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.

EASY CHICKEN CREOLE

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 WEDDING CHICKEN

Steps:

• Rinse chicken thoroughly and pat dry.
• Mix all above ingredients (EXCEPT: onions and oranges) and marinate chicken overnight.
• Arrange the onions and orange slices on top of the chicken in a covered baking dish.
• Pour marinade over chicken.
• Cook for 45 minutes to 1 hour in a 350ºF oven or barbecue outside on the grill.

CREOLE BAKED CHICKEN

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.

EASY CREOLE FRIED CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Liberally coat chicken pieces with Creole seasoning.
• Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

CHICKEN BREASTS CREOLE STYLE

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.

WEDDING CHICKEN

Steps:

• Mix together sour cream and soup; set aside.
• Wrap each chicken breast with 2 slices of bacon.
• Place in a casserole dish.
• Pour sour cream/soup mixture over chicken breasts.
• Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.