Creole Recipes Appetizers Recipe For Chicken Recipe For Stuffed

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.

CREOLE CHICKEN

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.

CREOLE CHICKEN I

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.

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.

CREOLIZED STUFFED CHICKEN BREASTS

Steps:

• To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
• Preheat oven to 375 degrees F (190 degrees C).
• Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
• Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.

CHICKEN AND CHEESE STUFFED ANAHEIM PEPPERS

Steps:

• Heat an oven to 400 degrees.
• Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.
• Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
• While peppers are baking, heat an oven proof pan to medium heat and add olive oil.
• Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.
• Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.
• Shred or chop the chicken and place into a mixing bowl.
• While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.
• To the mixing bowl, add feta cheese and oregano. Mix well.
• Slit each pepper down the center and scoop out the insides.
• Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
• Bake for 15 minutes.
• Remove from heat and set onto serving plates.
• Slice the lemons and squeeze lemon juice over the stuffed peppers.
• Top with cilantro and hot sauce, if desired.

CHICKEN CREOLE

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.

ZESTY STUFFED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning.
• Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip.
• Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan.
• Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.