SLOW COOKER CHICKEN CREOLE
The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.
Provided by MARY MOON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 12h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
- Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 2.7 g, Protein 29.6 g, SaturatedFat 0.4 g, Sodium 430.5 mg, Sugar 6.6 g
CREOLE-POACHED CHICKEN BREASTS
Aside from a little veggie chopping, this one-dish chicken dinner couldn't get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a thermometer reads 170°. Remove chicken; keep warm., Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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.
CHICKEN CREOLE
Easy and tasty!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 10
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
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
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
CHICKEN CREOLE
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
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
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
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 BAKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
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 IN CREOLE SAUCE
This recipe is loosely based on a Creole Sauce recipe from "The Joy of Cooking". I've tweaked it over the years. Hope you enjoy it.
Provided by papergoddess
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
- FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
- Add tomatoes, broth, chili sauce and all other ingredients.
- Bring to a simmer; Pour over chicken pieces.
- Cover and bake@ 350F for 1 to 1 1/2 hours.
- Serve over hot cooked rice.
Nutrition Facts : Calories 493.9, Fat 34.1, SaturatedFat 8.8, Cholesterol 158.9, Sodium 692.7, Carbohydrate 10.4, Fiber 2.3, Sugar 6.5, Protein 34.5
CREOLE BLACKENED CHICKEN
I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. -Lauren Hardy, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.
Nutrition Facts :
CREOLE DUMP CHICKEN
Make and share this Creole Dump Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For immediate cooking: Preheat oven to 350º.
- Mix all ingredients but the chicken together.
- Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
- To cook from the freezer: Thaw in the refrigerator.
- Preheat the oven to 350º.
- Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
Nutrition Facts : Calories 183.1, Fat 12.7, SaturatedFat 3.3, Cholesterol 51.8, Sodium 166.4, Carbohydrate 3.8, Fiber 0.2, Sugar 2.8, Protein 13
CREOLE FRIED CHICKEN
This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.
Provided by Diana Adcock
Categories Chicken
Time 8h28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Brine:.
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours.
- For the Spice Blend:.
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
- Mix well.
- Set aside half your spice blend.
- Add remaining spice blend to flour and mix well.
- In a deep pot add oil.
- Heat to 375 degrees.
- Meanwhile:.
- Set up a cookie sheet with a rectangular cake rack.
- Remove chicken from brine, setting each piece on rack.
- Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
- Coat in flour mixture-return to rack.
- Let stand for five minutes.
- Coat in flour one more time-return to rack.
- Let stand for an additional five minutes.
- Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
- There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
- Cook for 7 minutes, turn.
- Cook an additional 7 minutes.
- I use a meat sensor for the larger pieces.
- Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
- Repeat cooking process with remaining chicken.
- Repeat dusting of both sides of cooked chicken when second batch is complete.
- Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
CREOLE FRIED CHICKEN
The recipe for this creamy pan-fried chicken was given to me by my husband's grandmother. I make it at least twice a month-much to the delight of my family!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water; bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired.
Nutrition Facts :
EASY CREOLE FRIED CHICKEN
Easiest fried chicken recipe on the planet. Requires no marinating and makes no mess. Coat skinned chicken pieces in your favorite Creole seasoning and fry in peanut oil. Bake in oven a short time to ensure chicken is cooked through.
Provided by Corby Strong
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
- Liberally coat chicken pieces with Creole seasoning.
- Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 739.7 calories, Carbohydrate 1.1 g, Cholesterol 99 mg, Fat 68.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 10.1 g, Sodium 335.7 mg, Sugar 0.5 g
CROCK POT CHICKEN CREOLE (ALMOST WW CORE)
From the Community Recipe Swap at weightwatchers.com. Minus the rice, this recipe is 3 points per serving.
Provided by South Carolina Girl
Categories One Dish Meal
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place raw chicken in the bottom of a Crock Pot.
- Combine all other ingredients except rice and pour over chicken. Do not stir.
- Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.
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