Creole Chicken
Juicy chunks of chicken thighs simmered in a seasoned, spicy tomato sauce and served over steamed rice.
Servings 6 servings
Calories 228kcal
Ingredients
- 1 pound chicken thighs cut in 1-2" pieces
- 2 tablespoons unsalted butter
- 1 small onion diced
- 1 green pepper diced
- 1 celery stalk sliced
- 1 bay leaf
- ¼ teaspoon black pepper
- 1-2 teaspoons Cajun seasoning adjust to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Louisiana hot sauce
- 1-15 ounce can diced tomatoes
- 1-6 ounce can tomato paste
- 1 ½ cups chicken stock
- Diced green onions for serving
- Steamed white rice for serving
Instructions
- Heat a high sided skillet over medium heat and add the butter.
- Add the chicken and brown on each side (1-2 minutes per side). Remove and set aside.
- Add the onions, green pepper and celery to the skillet and cook until softened about 2 minutes.
- Add the pepper, bay leaf, Cajun seasoning, Worcestershire sauce, and hot sauce and stir together.
- Stir in the diced tomatoes and tomato paste.
- Add the stock and chicken and bring to a simmer for 15-20 minutes.
- Serve over steamed white rice garnished with green onions.
Notes
- Add ¼ to ½ teaspoon cayenne pepper if you want some extra heat. You can also add in diced serrano or habanero peppers for extreme heat.
- Adjust the amounts of Cajun seasoning to taste - you may need to add more if using unsalted chicken stock.
- For the best steamed white rice, try this instant pot jasmine rice recipe (you can just substitute long grain white rice for the jasmine)
- You can use either Cajun or Creole seasoning here - they are very similar.
Nutrition
Serving: 1cup | Calories: 228kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 217mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg