CREOLE CHICKEN RECIPE
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
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
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
EASY CHICKEN CREOLE
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
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.
CHICKEN CREOLE
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CREOLE BAKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
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 OVEN BAKE CHICKEN
Nothing beats this super easy chicken recepie. Once it's out of the oven you would see and taste the tender and juicy meat. Great with a side of "sopa seca" and a side of "frijoles puercos"....deliciossso!!!
Provided by Ms. Ayons dishes
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven at 400 degrees.
- Spray the bottom of a large glass baking dish with butter flavor cooking spray.
- Add some creole seasoning to bottom of dish.
- Arrange chicken pieces in dish, add freshly ground black pepper to taste and sprinkle on top with more creole seasoning . (careful not to over do it, it would be to salty).
- Bake at 400 degrees for 30 minutes.
- Lower oven to 350 degrees and keep baking chicken for 40 minutes longer.
- Remove from oven and let sit on wire rack for 10 minutes before serving.
FAST N' EASY CREOLE CHICKEN
A nice quick meal to enjoy when you are short on time! Goes nicely with some French bread, salad and dry white wine.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare deep skillet with non-stick cooking spray, if needed; preheat pan over high heat.
- Cook chicken in skillet for 3 to 5 minutes until no longer pink, stirring occasionally.
- Reduce heat, add tomatoes (with juice), chili sauce, bell pepper, celery, onion, garlic, basil, parsley, pepper flakes, and salt; bring to a boil.
- Reduce heat and simmer, covered, for 10-12 minutes or until vegetables are tender.
- Serve chicken creole over steamed rice.
Nutrition Facts : Calories 240.9, Fat 1.9, SaturatedFat 0.5, Cholesterol 65.8, Sodium 1360.1, Carbohydrate 24.2, Fiber 6.5, Sugar 12.7, Protein 29.4
CHICKEN BREASTS CREOLE STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 735 milligrams, Sugar 5 grams, TransFat 0 grams
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