Chicken Creole
Dive into the bold and vibrant flavors of the South with this Chicken Creole recipe, a hearty one-pot dish that brings together tender, paprika-spiced chicken thighs simmered in a rich tomato-based sauce brimming with the "holy trinity" of Creole cooking: onions, bell peppers, and celery. Infused with garlic, thyme, and oregano, this dish delivers layers of flavor, accented by a touch of Worcestershire and optional hot sauce for a spicy kick. Ready in just an hour and served over fluffy white rice, this recipe is perfect for weeknight comfort or weekend entertaining. Garnished with fresh parsley, this classic Creole meal is a feast for the senses that will transport you straight to Louisiana. Perfect keywords: Chicken Creole, Southern cuisine, one-pot recipe, Creole flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large bell pepper, diced (red or green)
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can canned diced tomatoes
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce (optional)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 4 cups cooked white rice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, and smoked paprika on both sides.
Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
Sear the chicken thighs in the hot oil for 3-4 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion, diced bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the canned diced tomatoes, chicken broth, Worcestershire sauce, hot sauce (if using), dried thyme, and dried oregano. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 25-30 minutes until the chicken is cooked through and tender.
Taste the sauce and adjust salt or seasoning if needed.
Serve the Chicken Creole over cooked white rice, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
