Creole Chicken Recipes Recipezaar Recipe For Deviled

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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.

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

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.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

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.

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

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.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

CHICKEN CREOLE



Chicken Creole image

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

4 to 6 chicken breasts (I use the frozen boneless, skinless ones cut into inch size pieces)
1/4 cup oil
1 medium onion (chopped)
1 green pepper (chopped)
1 cup celery (chopped)
1 14.5 ounce can petite diced tomatoes, undrained
1 cup chicken broth
1 6 ounce can tomato paste
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon each dried basil (oregano, thyme, marjoram, and minced garlic)
2 cups rice (cooked according to package directions.)

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 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

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

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.

Nutrition Facts : Calories 320 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 447mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH



Rach's Deviled Slashed Chicken & Cheesy Twice-Baked Butternut Squash image

Slashing chicken is an easy way to get big flavor-perfect with Rach's twice-baked cheesy butternut squash.

Provided by Rachael Ray

Number Of Ingredients 26

½ cup prepared mustard
brown or yellow ballpark-style
2 tablespoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
2 tablespoons Worcestershire sauce
2 cloves garlic
crushed and chopped
1 bone-in
skin-on chicken
quartered into 2 breasts and 2 whole legs
Salt and pepper
2 teaspoons granulated onion
Chopped celery tops
parsley
and scallions
to serve (optional)
Celery and carrot sticks
to serve (optional)
2½ to 3 pounds butternut squash
Non-aerosol oil spray
Salt
pepper
grated nutmeg and smoked sweet paprika
½ cup sour cream (1 tablespoon per serving of squash)
2 to 3 tablespoons finely chopped chives
plus more to serve
2 cups shredded sharp or mild orange cheddar

Steps:

  • For the chicken, preheat oven to 450˚F
  • Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
  • Season chicken with salt, pepper and granulated onion
  • Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
  • Top with chopped celery tops, parsley and scallions
  • Serve with celery and carrot sticks
  • For the squash, lower the oven to 425˚F
  • Cut and seed squash and cut into 4 portions
  • Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
  • Cool and scoop out flesh, keeping shell and thin layer of flesh intact
  • Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
  • Mash and mix together to combine
  • Preheat broiler
  • Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

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

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

CREOLE BAKED CHICKEN



Creole Baked Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 22

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29 to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seed removed, and diced
1 small white onion, diced
1/2 teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

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.

CREOLE CHICKEN LEGS



Creole Chicken Legs image

Make and share this Creole Chicken Legs recipe from Food.com.

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 1-2 serving(s)

Number Of Ingredients 8

4 chicken legs
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
3/4 cup sour cream
1 cup corn flakes, finely crushed or 1 cup panko breadcrumbs
1/2 teaspoon creole seasoning
1/2 teaspoon dried parsley flakes
cooking spray

Steps:

  • Lightly sprinkle the chicken legs with salt and pepper. Generously coat the chicken legs with the sour cream.
  • Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Creole seasoning and parsley. Roll the coated chicken pieces in the seasoned crumbs. Place coated chicken in the prepared baking dish. Lightly spray the drumsticks with the vegetable oil.
  • Bake at 375 degrees for about 1 hour turning as needed or until the meat registers at least 165° F (74° C), the minimum.

Nutrition Facts : Calories 1685.3, Fat 115.2, SaturatedFat 42.7, Cholesterol 644.1, Sodium 2032.1, Carbohydrate 29.9, Fiber 0.9, Sugar 9, Protein 126.8

CROCK POT CHICKEN CREOLE (ALMOST WW CORE)



Crock Pot Chicken Creole (Almost Ww Core) image

From the Community Recipe Swap at weightwatchers.com. Minus the rice, this recipe is 3 points per serving.

Provided by South Carolina Girl

Categories     One Dish Meal

Time 5h10m

Yield 10 serving(s)

Number Of Ingredients 14

3 lbs uncooked boneless chicken breasts
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can drained sliced mushrooms
1 teaspoon sugar
1 teaspoon cajun seasoning
1/2 teaspoon paprika
1 teaspoon garlic powder
hot sauce, to taste
salt and pepper, to taste
cooked brown rice

Steps:

  • Place raw chicken in the bottom of a Crock Pot.
  • Combine all other ingredients except rice and pour over chicken. Do not stir.
  • Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.

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