Creole Chicken For 2 Food

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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.

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 CHICKEN



Creole Chicken image

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

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup julienned green pepper
1/4 cup chopped celery
1/4 cup sliced onion
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup hot cooked rice

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

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

CREOLE CHICKEN WITH CORNBREAD STUFFING



Creole Chicken with Cornbread Stuffing image

This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 large red onion, chopped
2 stalks celery, chopped
4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn)
Kosher salt and freshly ground pepper
1 tablespoon chopped pickled hot peppers
4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
4 skinless, boneless chicken breasts (6 to 8 ounces each)
2 teaspoons Creole seasoning
1 tablespoon vegetable oil
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
  • Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
  • Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
  • Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams

CREOLE CHICKEN FOR 2



Creole Chicken for 2 image

Make and share this Creole Chicken for 2 recipe from Food.com.

Provided by Redneck Epicurean

Categories     Chicken

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 garlic clove, minced
1/2 cup celery, diced
1 (8 ounce) can tomato sauce
1 bay leaf
1/2 cup water
1/2 teaspoon salt
1 dash cayenne
2 tablespoons oil
1 green pepper, diced
1 cup cooked chicken or 1 cup cooked turkey
1/2 teaspoon dried parsley

Steps:

  • Heat oil and cook the onion, garlic, and celery for a few minutes.
  • Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil.
  • Cover, reduce heat, and simmer about an hour.
  • Stir in the green pepper and chicken.
  • Cover and simmer another 15 minutes.
  • Sprinkle with parsley.
  • Serve over steamed rice.

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



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

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