Chicken Creole With Chile Cream Sauce Food

FOODCHANNEL EDITOR

Steps:

• 1 Season the chicken with the Creole seasoning. 2 Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. 3 Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. 4 Stir in the sour cream and cook until the mixture is hot and bubbling. Serve the chicken and sauce with the rice.

CHICKEN CREOLE WITH CHILE CREAM SAUCE

Steps:

• Season chicken with Creole seasoning.
• Heat oil in skillet. Add chicken and cook until browned.
• Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
• Stir in sour cream and heat through. Serve over rice.

CHICKEN CREOLE WITH CHILE CREAM SAUCE RECIPE

Steps:

• Season the chicken with the Creole seasoning
• Heat the oil in a 10-inch skillet over medium-high heat
• Add the chicken and cook until well browned on both sides
• Stir the soup, water, chiles and lime juice in the skillet and heat to a boil
• Reduce the heat to low
• Cook for 5 minutes or until the chicken is cooked through
• Stir in the sour cream and cook until the mixture is hot and bubbling
• Serve the chicken and sauce with the rice
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 305, Total Fat 16g, Saturated Fat 5g, Cholesterol 95mg, Sodium 448mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 31g, Vitamin A 13%DV, Vitamin C 39%DV, Calcium 3%DV, Iron 7%DV

CHICKEN CREOLE WITH CHILE CREAM SAUCE

Steps:

• Season chicken with Creole seasoning.
• Heat oil in skillet. Add chicken and cook until browned.
• Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
• Stir in sour cream and heat through. Serve over rice.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.