Chicken Creole Food

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CAJUN CHICKEN GUMBO



Cajun chicken gumbo image

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

Steps:

  • Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  • Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium

CHICKEN CREOLE



Chicken Creole image

This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - Have you fixed Chicken Creole lately? So much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite.

Provided by CindiJ

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 green pepper, chopped
1 medium onion, chopped
2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
1 (28 ounce) can stewed tomatoes, undrained and squished
1 (2 ounce) can sliced mushrooms, undrained
2 tablespoons fresh parsley, chopped
2 teaspoons Worcestershire sauce
3 -4 garlic cloves, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
5 dashes hot sauce
file powder

Steps:

  • Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
  • Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
  • Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
  • Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
  • Stir occasionally.
  • Serve creole over hot cooked rice or pasta of choice.
  • Sprinkle with filè powder if desired.

CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

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

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

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



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

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



Easy Chicken Creole image

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

1 cup sliced celery
1 cup chopped green pepper
1 cup chopped onion
1/4 cup canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
6 cups cubed cooked chicken
2 cans (6 ounces each) tomato paste
1/4 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon each pepper, sugar and dried thyme
12 to 16 drops hot pepper sauce
Hot cooked rice

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 BAKED CHICKEN



Creole Baked Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 22

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29 to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seed removed, and diced
1 small white onion, diced
1/2 teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

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.

CHICKEN CREOLE SOUP



Chicken Creole Soup image

Make and share this Chicken Creole Soup recipe from Food.com.

Provided by CookbookCarrie

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
1 medium green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 1/2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
1/4 cup flour
4 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained (I use the petite diced that you get at superwalmart)
2 dried bay leaves or 1 fresh bay leaf
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup uncooked regular long grain rice
2 cups water

Steps:

  • Melt butter in 5 to 6 quart dutch oven over medium-high heat.
  • Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
  • Stir in flour.
  • Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
  • Stir in remaining ingredients except rice and water.
  • Heat to boiling; reduce heat to medium low.
  • Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
  • Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
  • Remove bay leaves.

CHICKEN BREASTS CREOLE STYLE



Chicken Breasts Creole Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds
1 tablespoon olive oil
3/4 cup onion strips
3/4 cup cored, seeded and julienned green pepper
3/4 cup sliced celery
1 tablespoon finely chopped garlic
1 bay leaf
1 tablespoon paprika
1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce (like Tabasco)
1 tablespoon butter
1 tablespoon wine vinegar
4 tablespoons water or chicken broth
4 tablespoons finely chopped parsley

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

CHICKEN CREOLE



Chicken Creole image

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

4 to 6 chicken breasts (I use the frozen boneless, skinless ones cut into inch size pieces)
1/4 cup oil
1 medium onion (chopped)
1 green pepper (chopped)
1 cup celery (chopped)
1 14.5 ounce can petite diced tomatoes, undrained
1 cup chicken broth
1 6 ounce can tomato paste
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon each dried basil (oregano, thyme, marjoram, and minced garlic)
2 cups rice (cooked according to package directions.)

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.

INSTANT POT CREOLE CHICKEN WITH RICE



Instant Pot Creole Chicken with Rice image

Make this easy Instant Pot Chicken Creole Recipe in less than 30 minutes. This Chicken Creole with rice makes a quick weeknight dinner.

Provided by Evelyn

Categories     Main Course

Time 20m

Number Of Ingredients 16

1 tablespoon vegetable oil
2 large green bell peppers (chopped, could use red or orange)
1 large yellow onion (chopped)
7 ounces ham (chopped)
1 pound Andouille Sausage
4 boneless skinless chicken breasts (about 1 pound)
1 14.5-ounce can chopped tomatoes ( with liquid)
3 cloves garlic (minced)
1 Tablespoon Creole Seasoning
1 10 ounce can Rotel ( with liquid)
Salt (to taste)
pepper
1 bay leaf
1 6-ounce can tomato paste
Tabasco sauce (to taste)
2 cups uncooked white rice

Steps:

  • Turn the instant pot on sauté mode and add in vegetable oil. When oil has heated, toss in the andouille sausage, ham, onion, and pepper Sauté for about 5 minutes, or vegetables start to soften and meats start to brown.
  • Add in tomatoes, garlic, Creole seasoning and rotel. Place the chicken breasts on the top and add salt, pepper and bay leaf. Spoon some of the veggie mixture over the chicken.
  • Close the lid on the Instant Pot and turn pressure valve to sealing. Set for a manual-high time of 10 minutes. Allow for a quick pressure release time has completed.
  • Mix in tomato paste to thicken and stir well.
  • Make rice either in a rice cooker or on the top. Serve the chicken creole over rice and add tabasco sauce to taste

Nutrition Facts : Calories 673 kcal, Carbohydrate 9 g, Protein 58 g, Fat 44 g, SaturatedFat 14 g, Cholesterol 199 mg, Sodium 1742 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 25 g, ServingSize 1 serving

CHICKEN CREOLE



Chicken Creole image

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

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

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 BLACKENED CHICKEN PASTA



Creole Blackened Chicken Pasta image

This creamy Creole Blackened Chicken Pasta is bursting with flavor! Its satisfying sauce, juicy blackened chicken, cherry tomatoes and fresh asparagus will tempt your appetite and tickle your taste buds!

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 40m

Number Of Ingredients 12

1 pound boneless, skinless chicken breasts
2 tablespoons blackened seasoning
3 tablespoons olive oil, (divided)
4 garlic cloves, (minced)
2 cups cherry tomatoes, (halved)
12 ounces green beans, (ends trimmed and beans halved)
1 cup heavy cream
1 ½ cup chicken broth
¼ cup shredded Parmesan cheese, (plus more for garnish)
Creole seasoning, (to taste)
10 ounces pasta, (cooked according to package directions, and drained)
Chopped fresh parsley, (for garnish)

Steps:

  • Rub the chicken breasts with the blackened seasoning.
  • In a skillet set over medium high heat, add 2 tablespoons olive oil and allow to heat up.
  • Pan-fry the chicken breasts until golden brown and cooked through, about 6 to 8 minutes per side, or until internal temperature registers at 165˚F. Cooking time depends on the thickness of the chicken breasts.
  • Remove cooked chicken from the skillet, allow to cool for 5 to 8 minutes, and slice into strips.
  • Add the remaining olive oil to the skillet and add the garlic. Cook for 15 seconds.
  • Add the cherry tomatoes and asparagus, and sauté for 2 minutes.
  • Lower the heat to medium and pour in the heavy cream and chicken broth.
  • Add the Parmesan cheese and creole seasoning and simmer for 5 to 8 minutes, or until sauce is slightly thickened.
  • Add the pasta and stir to combine well. Remove from heat.
  • Top the pasta with the blackened chicken slices, chopped fresh parsley, and extra Parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 469 kcal, Carbohydrate 41 g, Protein 27 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 127 mg, Sodium 682 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

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From creolefood.com


CHICKEN CREOLE | RECIPE
Recipes; Chicken Creole; Chicken Creole. Description. Make this one week evening, when you are in hurry but you need to whip something flavorful. Ingredients. 2 c chicken (canned or already boiled, with broth) 4 sli bacon. 1 onion. 1⁄2 c celery. 1⁄2 c bell pepper. 1 c rice. 1 c tomato sauce broth (chicken broth or stock) 1⁄2 t salt. 2 pn pepper hot pepper sauce. Instructions. Drain the ...
From worldfoodwine.com


LOUISIANA CREOLE CUISINE - WIKIPEDIA
Louisiana Creole cuisine (French: Cuisine créole, Spanish: Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States.. Creole cuisine revolves around influences found in Louisiana from populations …
From en.wikipedia.org


CHICKEN CREOLE RECIPE - COOKS UP IN 20 MINS
Chicken Creole. Recipe Ingredients: Non-stick spray coating; 4 medium chicken breast, skinned, boned, halved and cut into 1-inch strips; 1 can (14-oz) diced tomatoes; 1-1/2 cups chopped green pepper (1 large) 1 cup low sodium chili sauce; 1/2 cup chopped celery; 1/4 cup chopped onion; 2 cloves garlic, minced; 1 tbsp chopped fresh basil or 1 tsp ...
From soulfoodandsoutherncooking.com


HOW TO MAKE NEW ORLEANS CHICKEN CREOLE - YOUTUBE
New Orleans native Charlie Andrews demonstrates on how to make Chicken Creole. This recipe feeds about 8 people. It's like a shrimp creole but it is made wit...
From youtube.com


KNOW THE BEST 10 DISHES OF CREOLE FOOD
This traditional Creole buffet dish consists of a thick cream made from minced chicken or hen, yellow pepper, bread and broth. It is accompanied by rice, potatoes, olives, pieces of egg and lettuce. Without a doubt, you cannot pass up the opportunity to enjoy this Creole food.
From losdelfineshotel.com


20-MINUTE CREOLE SHRIMP & CHICKEN RECIPE ... - 30SECONDS FOOD
What happens when chicken meets shrimp? Creole magic in one pan! Serve this easy chicken and shrimp recipe over rice for a flavorful and fast meal – it cooks in about 20 minutes. (Just add a few more minutes for prep!) Cuisine: American Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 to 5. Ingredients
From 30seconds.com


GREAT AMERICAN COBBLER CREOLE CHICKEN POT PIE RECALLED FOR SOY
The recalled product is a frozen Creole style chicken pot pie. It was produced on August 19, 2021 and November 3, 2021. The recalled item is a 2 …
From foodpoisoningbulletin.com


CHICKEN CREOLE - NUTRITION.GOV
Recipes; Chicken Creole Chicken Creole. Is your pantry stocked with canned tomatoes? Try this Chicken Creole recipe. Yield. 6 servings. Cook time. 1 hour, 5 minutes Ingredients. 2 chickens (2 to 2-1/2 pounds each) 1 / 4 cup flour. 1 teaspoon salt. black pepper (to taste) 1 / 4 teaspoon paprika. 1 / 4 cup fat (chicken fat may be used) 1 / 2 cup onion (chopped) 1 / 2 cup …
From nutrition.gov


CHICKEN CREOLE RECIPE
Chicken creole recipe. Learn how to cook great Chicken creole . Crecipe.com deliver fine selection of quality Chicken creole recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken creole recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CREOLE CHICKEN RECIPE - NEW IDEA FOOD
Add chicken in two batches. Cook for about 4 minutes on each side, or until browned. Remove. Heat remaining oil in same hot pan. Add onion, celery and garlic. Cook, stirring occasionally, for about 3 minutes or until soft. Add capsicum, paste and reserved seasoning mixture. Cook, stirring, for 1 minute. Stir in tomatoes and stock.
From newideafood.com.au


CHICKEN CREOLE - FOOD HERO
Chicken Creole. Notes. Recipe Notes. Serve over cooked rice or pasta. Use brown rice or whole-wheat pasta to include whole grains. No chili sauce? Make your own sauce by mixing these ingredients: 1 can (8 ounces) tomato sauce 1 Tablespoon vinegar 1 teaspoon packed brown sugar 1 teaspoon chili powder ; Ingredients. 1 Tablespoon vegetable oil. 1 pound boneless, …
From foodhero.org


ONE PAN SKILLET CHICKEN GUMBO RECIPE – FOOD NEWS HUBB
Published: Feb 15, 2022 · Modified: May 26, 2021 by Chef Dennis Littley · 15 Comments · This post includes
From foodnewshubb.com


CHICKEN CREOLE | RECIPES WIKI | FANDOM
Chicken Creole from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: 15 minutes Serves: 4 2 medium chicken breast halves, skinned, boned, cooked, and cut into 1-inch strips or cubes 1 x 14-oz. can tomatoes, diced or chopped 1 cup chili sauce 1½ cups (2 …
From recipes.fandom.com


22 CREOLE DINNERS | MYRECIPES
Chicken Creole Recipe. Creole cooking and Cajun cooking have some similarities, but are not exactly the same. Creole cuisine tends to be a little more elegant and often features more tomatoes and fewer spices than Cajun dishes. This Creole chicken dish features both cubed chicken and ham cooked in a mixture of tomatoes, herbs, and white wine ...
From myrecipes.com


CHICKEN WITH CREOLE SEASONING - ALL INFORMATION ABOUT ...
Slow Cooker Chicken Creole Recipe - Food.com great www.food.com. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, carrots, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
From therecipes.info


CHICKEN - CREOLE FOOD
Poche's Stuffed Chicken w/ Cajun Rice. Price: $19.71. $21.90. Partially deboned, stuffed, and seasoned with peppers, onions, garlic and Poche's special blend of herbs and spices. Conveniently packaged in an oven-safe tray.Unit Size: 3 1/2lbCooking InstructionsConventional Oven1. Preheat oven to 375°F.2. ..
From creolefood.com


GALATOIRE'S CHICKEN CREOLE | LOUISIANA KITCHEN & CULTURE
While the chicken is baking, begin making the Creole sauce. Melt the butter in a large stockpot over high heat. Add the celery, bell peppers, onion, and tomatoes and saute for 7 to 10 minutes, until the tomatoes are nearly dissolved and the vegetables begin to caramelize. Reduce the heat to medium and add the tomato paste, bay leaf, 2 teaspoons of salt, the cayenne pepper, and …
From louisiana.kitchenandculture.com


CHICKEN CREOLE WITH RICE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


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