Creole Chicken Vegetables
Savor the bold and vibrant flavors of Creole cuisine with this hearty Creole Chicken Vegetables recipe. Featuring tender bone-in, skin-on chicken thighs seared to perfection, this dish is simmered in a rich, aromatic medley of diced tomatoes, bell peppers, celery, and okra. Infused with the signature kick of Creole seasoning, smoky paprika, and fragrant thyme, every bite bursts with Louisiana-inspired charm. Ready in just an hour, this one-pot meal is perfect for busy weeknights or cozy family dinners. Serve over fluffy white rice for a complete, comforting meal that's as nutritious as it is delicious. Perfect for fans of Southern cooking, this recipe delivers bold flavors, wholesome ingredients, and effortless prep!
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 3 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 14-ounce can diced tomatoes (canned, with juice)
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup okra (sliced)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Heat a large, deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
Season the chicken thighs with 1 tablespoon of Creole seasoning, salt, and black pepper on both sides.
Sear the chicken thighs, skin-side down, for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onion, green bell pepper, red bell pepper, and celery for 5–6 minutes until softened.
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
Add the diced tomatoes with their juice and chicken broth to the skillet. Stir in the remaining 1 tablespoon of Creole seasoning and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the vegetable mixture. Cover and reduce the heat to medium-low. Simmer for 25–30 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
Add the sliced okra to the skillet and cook for 5 more minutes until the okra is tender and slightly thickens the sauce.
Taste and adjust the seasoning with additional salt or Creole seasoning as needed.
Garnish with fresh parsley and serve hot over cooked white rice, if desired.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 951 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.
