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.
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
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
POLLO CRIOLLO (DOMINICAN CHICKEN)
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 4h30m
Yield Four servings
Number Of Ingredients 18
Steps:
- Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
- Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
- Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
- In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
- Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.
Nutrition Facts : @context http, Calories 1292, UnsaturatedFat 63 grams, Carbohydrate 59 grams, Fat 88 grams, Fiber 12 grams, Protein 67 grams, SaturatedFat 19 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
POULET A LA CREOLE (CURRIED CHICKEN WITH PINEAPPLE, CUCUMBER, AND COCONUT)
Curry and coconut, star anise and saffron - here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk's richness inclines me toward a simple starch accompaniment. I often serve it with basic white rice.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
- For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
- For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
- Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
- While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
- Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
- To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.
POLLO CRIOLLO (CREOLE-STYLE CHICKEN)
Categories Chicken
Number Of Ingredients 9
Steps:
- Wash chicken and pat dry. Combine ingredients for a marinade, coat chicken well, refrigerate at least 2-3 hours (all day if possible) Bake in 400 degree oven for 1 hour, basting (may take longer depending on oven). Make sure chicken is done, then broil to brown, 5 minutes or more. Serve over rice, top with marinade; great with green beans!
EASY CREOLE FRIED CHICKEN
Easiest fried chicken recipe on the planet. Requires no marinating and makes no mess. Coat skinned chicken pieces in your favorite Creole seasoning and fry in peanut oil. Bake in oven a short time to ensure chicken is cooked through.
Provided by Corby Strong
Time 1h10m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 739.7 calories, Carbohydrate 1.1 g, Cholesterol 99 mg, Fat 68.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 10.1 g, Sodium 335.7 mg, Sugar 0.5 g
20-MINUTE CHICKEN CREOLE
Make and share this 20-Minute Chicken Creole recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink.
- Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
- Serve over hot cooked rice or whole wheat pasta.
- * You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
- ** To cut back on sodium, try low sodium canned tomatoes.
Nutrition Facts : Calories 228.2, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 1215.1, Carbohydrate 22.3, Fiber 4, Sugar 5.1, Protein 18.6
GUMBO STYLE CHICKEN CREOLE
Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.
Provided by cellogirl2
Categories Gumbo
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat.
- Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
- Reduce heat to low and stir in bell pepper and onion.
- Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
- Stir together, cover and simmer for 20 minutes.
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- Season the chicken with cumin, salt and pepper. In a large sauce pan over medium heat, warm 2 tablespoons of oil. Cook the chicken until golden brown, about 5 minutes. Turn the chicken over and cook until golden brown, about 5 minutes more. Transfer to a plate.
- Add the rest of the oil to the saucepan, add the tomatoes, onions, garlic, salt and pepper and cook gently for 10 minutes, stirring until softened.
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- Add salt and pepper to flour. Lightly flour chicken pieces, fry them ten minutes on each side in a dutch oven or large pot, remove to a platter.
- Pour off oil, saute onion, jalapeno, and shallots until translucent, then add garlic. Saute one more minute. Add all other ingredients, stir.
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