Chicken Creole is a flavorful dish that is quick and easy to make. Chicken is sauteed with onion, celery, green pepper, garlic and tomatoes then served over rice or pasta.
The most time consuming part of this dish is cubing the chicken breasts and slicing the vegetables. The dish doesn't use a large quantity of anything, so it doesn't take too long to do the cubing, slicing and dicing.
Chicken Creole has a little bit of a bite to it. If you prefer spicier dishes, add more cayenne pepper or add some hot sauce to add some heat. We prefer a more mild dish, so I didn't add any additional heat.
When making this dish, you first start with browning the chicken in a skillet. Next, remove the chicken from the skillet then saute the vegetables until tender. Add in the spices and let simmer for about 10 minutes. Then, add the chicken and add a cornstarch thickener to thicken the sauce a bit then simmer another 10-15 minutes or until the chicken is tender.
Serve the dish over rice or pasta. I prefer the dish over rice. My husband prefers it over pasta. That isn't surprising to me. I generally prefer rice over pasta and Jeff prefers pasta over rice.
I found this recipe on the Taste of Home site. It looked good, so I thought I'd give it a try. I make the dish as written on the Taste of Home site.
If you like Creole or Cajun flavors, check out Shrimp and Chicken Jambalaya. This jambalaya recipe would be considered Cajun because the roux is made from oil and flour. Creole roux is made from butter and flour. Culturally, Cajun cooks live mostly off of the land while Creole cooks have access to local markets. Cajun cooking is generally done in one pot, too.
I hope you enjoy Chicken Creole!
- 1 ½ pounds chicken breast, cut into 1-inch pieces
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon vegetable oil
- 1 cup onion, finely chopped
- ½ cup celery, finely sliced
- ½ cup green pepper, finely chopped
- 2 garlic cloves, minced
- 14.5 ounces diced tomatoes, undrained
- ½ cup water
- 1 ½ teaspoons paprika
- ⅛ teaspoon cayenne pepper or to taste
- 1 bay leaf
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Heat the vegetable oil in a large skillet over medium heat.
- While the oil is heating, lightly salt and pepper the chicken.
- Add the chicken to the skillet and brown the chicken.
- Remove the chicken from the skillet and set aside.
- In the same skillet, saute the onion, celery, green pepper and garlic until tender.
- Stir in tomatoes, 1/2 cup water, paprika, salt, cayenne pepper and bay leaf then bring to a boil.
- Reduce heat; cover and simmer for 10-minutes.
- Add chicken and stir to combine.
- Mix cornstarch and 1 tablespoon cold water then stir into the chicken mixture. Bring to a boil.
- Simmer, uncovered, for 10-15 minutes or until the chicken is tender.
- Serve over rice or pasta. Remove the bay leaf before serving.