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
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
CHICKEN FRIED CHICKEN
A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!
Provided by CASSJW
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
- Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 14.2 g, Cholesterol 102.9 mg, Fat 79.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 11 g, Sodium 389 mg, Sugar 0.2 g
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
FAST N' EASY CREOLE CHICKEN
A nice quick meal to enjoy when you are short on time! Goes nicely with some French bread, salad and dry white wine.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare deep skillet with non-stick cooking spray, if needed; preheat pan over high heat.
- Cook chicken in skillet for 3 to 5 minutes until no longer pink, stirring occasionally.
- Reduce heat, add tomatoes (with juice), chili sauce, bell pepper, celery, onion, garlic, basil, parsley, pepper flakes, and salt; bring to a boil.
- Reduce heat and simmer, covered, for 10-12 minutes or until vegetables are tender.
- Serve chicken creole over steamed rice.
Nutrition Facts : Calories 240.9, Fat 1.9, SaturatedFat 0.5, Cholesterol 65.8, Sodium 1360.1, Carbohydrate 24.2, Fiber 6.5, Sugar 12.7, Protein 29.4
QUICK SHRIMP CREOLE
My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.
Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
CREOLE CHICKEN AND OKRA RECIPE
Make and share this Creole Chicken and Okra Recipe recipe from Food.com.
Provided by daisygrl64
Categories Creole
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
- Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
- To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
- Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
- In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
- Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
Nutrition Facts : Calories 428.7, Fat 24.4, SaturatedFat 6.1, Cholesterol 138.6, Sodium 550.2, Carbohydrate 15.8, Fiber 5.3, Sugar 6.4, Protein 34.3
CREOLE CHICKEN FOR 2
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
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.
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.
CREOLE CHICKEN IN ANDOUILLE SAUCE
This was an improvised dinner created when I had some thawed chicken thighs and left-over andouille sausage. I used what I knew of making an Etouffe and combined that with what I had on-hand. While there were no bell peppers to be found, I discovered that the dish didn't need it. It came out smoky and sweet with a hint of heat to it. What started as an experiment in last-minute cooking has turned into one of my favorite dishes.
Provided by David J Rust
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
- While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
- Remove the bacon and set aside; leave the fat in the skillet.
- Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
- Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
- Add the minced garlic and paprika, cooking until the garlic browns lightly.
- Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
- Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
- Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
- Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
- Simmer, covered, for 45 minutes.
- Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.
Nutrition Facts : Calories 447.6, Fat 34.1, SaturatedFat 10.3, Cholesterol 108.6, Sodium 702.9, Carbohydrate 8.9, Fiber 1.2, Sugar 3.9, Protein 25.2
CREOLE CHICKEN WITH LONG GRAIN BROWN RICE
Make and share this Creole Chicken With Long Grain Brown Rice recipe from Food.com.
Provided by sydney_b
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, garlic, and green pepper.
- Add sliced up chicken.
- Add tomatoes.
- Add chicken broth and spices.
- Simmer until liquid is reduced.
- While simmering, prepare rice using a pressure cooker.
- Recommend 2 c rice to 3.5 cups chicken broth.
Nutrition Facts : Calories 407.4, Fat 10.1, SaturatedFat 2.4, Cholesterol 30.9, Sodium 628.1, Carbohydrate 58.8, Fiber 4.9, Sugar 6.2, Protein 20.4
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