Our chicken creole recipe is a twist from the traditional shrimp creole that was originated in South Louisiana where gulf shrimp are plentiful.
We used chicken breast in place of thighs or legs. Using thigh meat will give you a much deeper flavor. For quicker cooking and to stretch your chicken per serving, cut your chicken pieces into cubes. This also makes a great one-pot meal for family gatherings or potlucks.
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 stick of celery, chopped
- 2 cloves garlic, shopped
- 3 chicken breast, cut in half
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 container of chopped or stewed tomatoes
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 1 tablespoon flour
- 1/4 cup chicken broth or water
In a small cup or bowl mix the flour and chicken broth together and set aside.
In a 10-12 in skillet melt the 1 tablespoon butter and add onion, green pepper, celery and garlic. Cook until onion is soft, about 5 minutes. Transfer to small bowl.
Raise the heat on the skillet to medium high and add remaining tablespoon of butter. Sprinkle chicken with paprika and cayenne pepper. Add the chicken to the skillet and cook about 5 minutes, turning occasionally.
Add half of the cook vegetables along with the tomatoes, rosemary, marjoram and bay leaf to the skillet. Reduce heat, cover and simmer for about 20 minutes or until chicken is fork tender
Then whisk in the flour-chicken broth mixture and cook until sauce is thickened, stirring constantly, this will take only a few minutes. Add the remaining vegetables to the skillet and heat a few more minutes.
This is great over long grain, brown or jasmine rice. You can also use pasta for a Creole pasta dish.
Hope you enjoy!