SLOW COOKER CREOLE CHICKEN STEW
This delicious stew could be the answer to, "what's for dinner?"
Provided by The Gracious Pantry
Categories Main Course
Time 4h20m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet and add onion, celery, bell pepper, and garlic; sauté on medium heat 5-7 minutes, until fragrant.
- Add tomato paste and mix into vegetables; cook 2 minutes.
- Spoon vegetables into slow cooker.
- Add chopped tomatoes, chicken broth, Cajun seasoning, pepper, bay leaves and thyme.
- Stir ingredients together to mix well.
- Submerge chicken thighs in sauce.
- Cover and cook on low for 4 hours.
Nutrition Facts : Calories 274 kcal, Carbohydrate 8 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 185 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREOLE CHICKEN STEW WITH BABY LIMA BEANS
In less than an hour, you can have this comforting chicken stew, made with baby lima beans, on your table. Boneless, skinless chicken thighs cut down on the cooking time, and they stay nice and tender while the stew simmers. Season to your family's tastes with Creole seasoning, adding as much or as little as you like. Served with cooked white rice, it was made even more "down home" with a hot, crunchy biscuit!
Provided by Bibi
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
- Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
- Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
- Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
- Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 442.4 calories, Carbohydrate 36.1 g, Cholesterol 91.5 mg, Fat 20.1 g, Fiber 7 g, Protein 29.7 g, SaturatedFat 5.8 g, Sodium 845.7 mg, Sugar 1.7 g
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
CREOLE CHICKEN STEW
This recipe was sent to me via Better Homes and Gardens news letter. I found it delicious and easy to prepare. It seems to me to be a health dish as will. Due to the fact that we have an alcohol intolerant mother-in-law living with us I substituted white wine with non alky type. Perhaps the dish would be better for having the real white wine. Lord knows I usually am. Please give this one a try. It is well worth it. I served this poured over a bed of rice.
Provided by Wayne Reglin
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Add bell pepper and onion, cook, stirring 4 to 5 minutes just until tender. Transfer to a bowl.
- Add chicken to skillet.Sprinkle with salt and pepper, cook turning pieces until browned. Add ham and garlic, cook, stirring until browned. Add wine, cook 1 minute.
- Stir in tomatoes, pepper-onion mixture, water oregano, cumin, thyme and red pepper sauce. Bring to boil. Add beans. Reduce heat, cover and simmer for 15 minutes, until chicken is cooked through. Nutrition facts based on single serving without rice.
Nutrition Facts : Calories 367, Fat 9.2, SaturatedFat 2.2, Cholesterol 118.5, Sodium 944.7, Carbohydrate 19.3, Fiber 5, Sugar 8, Protein 49.5
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
Steps:
- In a bowl, combine the onions, bell peppers, okra and celery; set aside.
- Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
- Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
- In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
- Serve gumbo on a mound of cooked rice.
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
OLD FASHION CHICKEN STEW
If you would like to try your hand at cajun cooking look no further. This is the epitome of South Louisiana cooking and served on many tables throughout South Louisiana for Sunday dinners. If you really want to be authentic you would make your chicken broth/stock from scratch, but time always seems to be limited for me so I do use canned broth/stock to save time. Most stews and gumbos are even better the next day so I try to make this the day before I intend to serve it. As the cajuns like to say "C'est si bon"!
Provided by Luby Luby Luby
Categories Chicken
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Liberally sprinkle chicken with creole seasoning and set aside.
- Place 1 1/4 Cups Flour in zipper-top plastic bag and season well with creole seasoning.
- Add chicken to zipper-top bag and shake well to evenly coat chicken with flour.
- Set chicken aside and let rest for 15 minutes.
- While chicken is resting In large heavy pot heat oil over medium heat until hot (about 15 minutes).
- Slowly add floured chicken and brown on all sides.
- Drain off all but 1/2 cup of oil and drippings.
- In remaining 1/2 cup of oil add 3/4 cup of flour, stirring constantly.
- Cook over medium heat until roux is medium to dark brown.
- Add onions, celery and bell pepper and saute about 5 minutes.
- Slowly add chicken broth, bay leaf, garlic, Worcestershire Sauce and Chicken Broth.
- Cover and simmer for 45 minutes.
- Add reserved chicken pieces to pot and simmer for 10 minutes.
- Add creole seasoning as needed and simmer another 10 minutes.
- If stew seems a bit too thick add a little more chicken broth.
- Remove bay leaf and serve over hot steaming rice.
Nutrition Facts : Calories 944.6, Fat 63.3, SaturatedFat 13.6, Cholesterol 235.5, Sodium 944.2, Carbohydrate 30.5, Fiber 2, Sugar 3.2, Protein 59.8
CHICKEN CREOLE ON THE RUN
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 to 3 minutes, or until barely pink in the center, stirring frequently. Transfer to a plate.
- In the same skillet, stir together the tomatoes with liquid, broth, bell pepper, okra, bay leaves, sugar, Worcestershire sauce, thyme, and hot-pepper sauce. Bring to a boil over medium-high heat, about 2 minutes. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender and the mixture has thickened slightly, breaking up any large pieces of tomato near the end of cooking. Remove from the heat. Discard the bay leaves.
- Stir in the parsley, salt, remaining 2 teaspoons oil, and chicken with any accumulated juices. If time allows, cover and let stand for 15 minutes so the flavors blend thoroughly.
- nutrition information
- (Per Serving)
- Calories: 176
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 49mg
- Sodium: 394mg
- Carbohydrates: 11g
- Fiber: 3g
- Sugars: 7g
- Protein: 22g
- Dietary Exchanges
- 2 Vegetable
- 2 1/2 Lean Meat
CREOLE CHICKEN
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
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
CREOLE CHICKEN FRICASSEE
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
- Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
- Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.
NEW ORLEANS-STYLE STEWED CHICKEN
This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
CAJUN CHICKEN STEW
Provided by Alexis M. Touchet
Categories Soup/Stew Chicken Onion Stew Dinner Bell Pepper Winter Gourmet Louisiana Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
- Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
- Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.
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