Creole Chicken
Dive into the bold and vibrant flavors of Creole Chicken, a hearty one-pot dish that brings the zesty essence of Louisiana right to your table. This recipe features tender, juicy chicken thighs seared to perfection and simmered in a rich, tomato-based sauce infused with the Holy Trinity of Creole cooking—onion, green bell pepper, and celery—alongside garlic and a medley of spices like Creole seasoning, smoked paprika, and thyme. A hint of optional cayenne pepper adds a touch of heat for spice lovers. Simmered to perfection with a bay leaf for depth, this dish is served over fluffy white rice and finished with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for weeknight dinners or entertaining, Creole Chicken is a soulful and satisfying meal that’s easy to prepare in just under an hour.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1.5 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 1 whole bay leaf
- 2 cups long-grain white rice, cooked
- 2 tablespoons chopped parsley (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 1 tablespoon of Creole seasoning and sear them in the hot oil for 3-4 minutes per side until browned. Remove the chicken and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the canned diced tomatoes, chicken broth, tomato paste, smoked paprika, dried thyme, cayenne pepper (if using), and the remaining 0.5 tablespoon of Creole seasoning. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the bay leaf to the pot.
Lower the heat to medium-low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the bay leaf and discard it.
Serve the Creole Chicken over cooked rice, garnished with chopped parsley for added freshness.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 27.4 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3601 mg | 77% | |
*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.
