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
CREOLIZED STUFFED CHICKEN BREASTS
Chicken breasts stuffed with a mixture of sausage, mushrooms, onion, garlic and blue cheese dressing; coated with Creole seasoning, seared and baked. These are great with sweet cornbread and your favorite style of rice!
Provided by LOVERS84
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 553.4 calories, Carbohydrate 7.5 g, Cholesterol 123.4 mg, Fat 36.5 g, Fiber 1.2 g, Protein 47.7 g, SaturatedFat 11 g, Sodium 1913.8 mg, Sugar 3.6 g
ROAST CHICKEN WITH CREOLE STUFFING
I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings (8 cups stuffing).
Number Of Ingredients 23
Steps:
- In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.
Nutrition Facts :
CHICKEN CREOLE
This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Provided by The Southern Lady Cooks
Categories Main Course
Time 35m
Number Of Ingredients 12
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
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.
GRILLED CREOLE CHICKEN & OKRA RECIPE
Getting a nice char on these fresh ingredients is key to a flavorful grilled dish. The hot sauce is optional, but it gives the extra kick this Creole dish longs for.
Provided by Virginia Willis
Categories Chicken
Time 45m
Yield Serves 4
Number Of Ingredients 13
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.
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 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
CREOLE CHICKEN I
This is a family favorite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very hot food, include a few drops for flavor. (For the ham, I get the deli to slice about a one inch section of Virginia Ham).
Provided by Nancy
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 27.9 g, Cholesterol 81 mg, Fat 19.2 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 6.1 g, Sodium 1082.6 mg, Sugar 4.6 g
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE
Steps:
- Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
- Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
- Add onion to skillet and cook for 3 to 4 minutes to soften.
- Add remaining chicken broth and simmer for 2 minutes.
- Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
- Return chicken to skillet. Cook for a minute or two to warm the chicken.
- Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY
Steps:
- Stir together first 5 ingredients in a medium bowl. Set aside.
- Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
- Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
- Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
- Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
- Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
- Dice 1 onion half; set aside.
- Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
- Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
- Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
- Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
- Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
CREOLE BURGER
Weekends were made for laid-back backyard suppers and platters of delicious food such as fried chicken or hamburgers. Kick up your usual weekend burgers by adding the bold flavors of Creole seasonings (we love Zatarain's) and a tangy sauce. We suggest using ground chuck for this recipe - the high fat content makes for the juiciest and tastiest burgers but be careful and watch for flare ups on the grill caused by excess, dripping fat. For the most tender burgers, avoid over-handling and overmixing the meat, which can cause it to be tough and tight. Make a flavorful spread using mayonnaise, parsley, hot sauce, lemon juice, and Creole mustard, a spicy mustard made from Dijon style mustard, Worcestershire sauce, and hot sauce. This spread, which is also tasty served with fried chicken or seafood, comes together quickly - you can blend it together while the hamburger patties are cooking. Brioche buns, or French hamburger buns, are sweeter and larger than regular hamburger buns and can be found at most grocery stores. If you can't find them, use your favorite hamburger bun.
Provided by Southern Living Test Kitchen
Categories Burgers
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium (350°F to 400°F). Place ground chuck, scallions, Creole seasoning, and cayenne in a medium bowl. Using hands, gently combine. Shape mixture into 4 patties, and place on a plate. Clean bowl thoroughly. Stir together mayonnaise, parsley, mustard, hot sauce, and lemon juice in cleaned bowl; set aside.
- Place patties on oiled grates. Grill, covered, until no longer pink, about 5 minutes per side. Remove from grill; loosely cover patties with aluminum foil. Place onion slices on grates; brush with oil. Grill, covered, until slightly charred and tender, about 3 minutes per side.
- Spread 1 tablespoon of mayonnaise mixture on bottom half of each bun. Top each with romaine lettuce, 1 patty, and grilled onions. Cover with bun tops; serve.
ZESTY STUFFED CHICKEN
I was experimenting and wanted to try something new and this turned out to be very delicious.
Provided by CHEFBOYARMED
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 2.5 g, Cholesterol 340.5 mg, Fat 29.1 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 11.5 g, Sodium 977.4 mg, Sugar 0.2 g
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- In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
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- Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
- Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
- Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
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- Sprinkle chicken breasts with salt and pepper. Working in batches, cook 2 breasts in hot olive oil in a Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove chicken from Dutch oven; cover with aluminum foil to keep warm.
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