Chicken Creole
photo by CindiJ
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
- 1 (28 ounce) can stewed tomatoes, undrained and squished
- 1 (2 ounce) can sliced mushrooms, undrained
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 3 -4 garlic cloves, minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 5 dashes hot sauce
- file powder
directions
- 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.
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Reviews
-
This was so good we could hardly hold a conversation from all the mmmmms around the table. I made some changes based on our personal preferences: no mushrooms but used shreaded carrots and broccoli (just added at the simmer step to the top of pan and the steam cooked them), added a little more of each ingredient to make the sauce as well as about a cup of water (which got sucked right into it), and served mixed with pasta. Super yummy and now on the regular menu. Thanks for posting!
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.