Southern Living Creole Chicken Recipe Recipe For Hand

EASY CHICKEN CREOLE

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.

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.

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.

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 RECIPE

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.

GRILLED CREOLE CHICKEN & OKRA RECIPE

Steps:

• Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or preheat a gas grill to high (450°F to 550°F).
• Combine chicken, sausage, tomatoes, okra, onion, bell pepper, and poblano in a large bowl. Add oil and 2 teaspoons of the Creole seasoning, and toss to coat. Thread chicken, sausage, tomatoes, and okra, separately, onto 10-inch metal skewers. Thread bell pepper and poblano onto a 10-inch skewer. (You will end up with a skewer of chicken, a skewer of sausage, etc. The onions will go directly on the grill. You can use a metal grilling basket instead of skewers for the vegetables.)
• Place chicken on grate over hottest part of grill; arrange sausage over slightly cooler heat. Arrange onions and the skewered vegetables at the edges of the grill. Grill, uncovered, turning once or twice, until chicken juices run clear and chicken is done, the sausage is heated through, and the vegetables are tender and slightly charred, 8 to 10 minutes. Remove meat and vegetables from skewers, and transfer with onion to a large bowl.
• Add ketchup and scallions to grilled mixture in bowl, and toss together. Immediately cover tightly with plastic wrap or aluminum foil, and let stand until vegetables are slightly wilted, about 5 minutes. Remove plastic wrap from bowl. Stir to combine; sprinkle with remaining 1 teaspoon Creole seasoning and, if desired, hot sauce.

CREOLE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and pat dry the chicken pieces and rub them with brown sugar. In a large skillet, fry the chicken QUICKLY in hot oil (the sugar must not burn). When browned, remove to a 10x15 inch baking dish.
• Saute the onions and garlic in oil until soft. Add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. Simmer for about 5 minutes.
• Pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. Remove cover and bake for another 30 minutes or until tender.