Chicken in Creole Sauce
Savor the bold and vibrant flavors of Chicken in Creole Sauce, a hearty and soul-warming dish inspired by the rich culinary traditions of Louisiana. This recipe features tender, perfectly-seasoned chicken thighs simmered in a robust Creole sauce made with a medley of onions, bell peppers, celery, and garlic, complemented by tangy diced tomatoes, savory tomato paste, and a touch of heat from cayenne pepper and hot sauce. Infused with classic herbs like thyme and oregano, this one-pan wonder is both easy to prepare and deeply flavorful, making it an ideal choice for weeknight dinners or celebratory meals. Serve it over a fluffy bed of white rice to soak up every drop of the luscious sauce, and garnish with fresh parsley for a burst of color and freshness. Whether you're a fan of comfort foods or exploring the zest of Creole cuisine, this dish promises to delight your taste buds with every bite!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 1 medium Bell pepper (red or green), diced
- 1 stalk Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional for spice)
- 1 teaspoon Hot sauce
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides. Set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the canned diced tomatoes, tomato paste, chicken broth, dried thyme, dried oregano, and cayenne pepper (if using). Mix well to combine.
Bring the mixture to a simmer, then return the seared chicken thighs to the skillet. Cover the skillet, reduce the heat to low, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust the seasoning as needed. Stir in the hot sauce for an extra kick, if desired.
Garnish with fresh parsley and serve hot over cooked white rice.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 321.1 g | 117% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 30.7 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 490 mg | 38% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4182 mg | 89% | |
*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.
