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Chicken Creole

A classic Louisiana dish featuring succulent chicken in a rich, spicy tomato sauce served over fluffy white rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Louisiana
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces boneless, skinless chicken thighs Use high-quality organic chicken for best flavor.
  • 2 teaspoons Creole seasoning Blend of spices available in stores or homemade.
  • 2 tablespoons olive oil or vegetable oil Olive oil recommended for flavor.
  • 1 medium onion, diced Enhances aroma.
  • 2 ribs celery, diced Provides crunch and depth of flavor.
  • 3 cloves garlic, minced Fresh garlic for that zing.
  • 1 6-ounce can tomato paste Key ingredient for sauce.
  • 1 14.5-ounce can petite diced tomatoes, undrained Choose high-quality for best taste.
  • 1 cup chicken broth Homemade or store-bought; avoid overly salty varieties.
  • 1 tablespoon Worcestershire sauce Adds umami flavor.
  • 2 teaspoons hot sauce Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 pieces bay leaves
  • Cooked white rice for serving Jasmine or basmati rice. Adds a perfumed aroma.
  • 1 tablespoon chopped fresh parsley Finishing touch.

Method
 

Preparation
  1. Pat the chicken dry with paper towels and cut it into 1-inch pieces. Season generously with Creole seasoning.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces. Cook until browned on the outside, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. If needed, add a touch more oil to the skillet. Add the diced onion, green bell pepper, and celery. Cook until softened, about 5 to 6 minutes, stirring occasionally.
  4. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, stirring well to incorporate.
  5. Pour in the petite diced tomatoes (with their juice), chicken broth, Worcestershire sauce, hot sauce, black pepper, dried thyme, and bay leaves. Bring to a simmer and let it cook for about 5 minutes.
  6. Return the chicken to the skillet and let it simmer together for an additional 5 minutes.
  7. Serve over fluffy white rice and garnish with sliced green onions and chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.