Chicken Creole
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1⁄4 cup flour
- 1⁄2 cup oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons hot pepper sauce
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 large boneless skinless chicken breasts, cooked and chopped
directions
- In a large deep skillet, combine the flour and oil until smooth.
- Cook and stir over medium heat until flour is a rich golden brown.
- Add the onion, celery, green pepper, and garlic.
- Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomatoes, tomato paste, bay leaf, hot pepper sauce,worcestershire sauce,salt, and pepper.
- Cover and simmer 40-45 minutes. Stirring occasionally. Add a little water if sauce is too thick.
- Add cooked chicken and simmer 5-10 minutes more.
- Discard Bay Leaf.
- Serve over rice, with a cool salad, and crusty bread.
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Reviews
-
This is a good recipe but has waaayyy too much oil!. Maybe I'm just not familiar with how to make a good roux! I do a healthier version and saute the vegetables with garlic infused olive-oil and use cornstarch and water as a thickener. The end flavors are actually very similar without the excess oiliness. I also use red pepper flakes instead of hot sauce. In the interest of time, I cut up to semi-frozen chicken breasts. They were completely cooked by the time it was done simmering...and no dry chicken!
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Really good! Since I had to cook my chicken first, I simmered it in salted water just long enough to get it done enough to pull apart so that it wouldn't get too tough when it cooked with the other ingredients. Perfect! It was a really good meal for a chilly night. We had on over rice with a salad. Thanks.
Tweaks
-
This is a good recipe but has waaayyy too much oil!. Maybe I'm just not familiar with how to make a good roux! I do a healthier version and saute the vegetables with garlic infused olive-oil and use cornstarch and water as a thickener. The end flavors are actually very similar without the excess oiliness. I also use red pepper flakes instead of hot sauce. In the interest of time, I cut up to semi-frozen chicken breasts. They were completely cooked by the time it was done simmering...and no dry chicken!
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