Creole Wedding Chicken
Experience the soul-warming flavors of the South with Creole Wedding Chicken, a one-pot dish that brings vibrant Creole spices and comforting ingredients to your table. This recipe features tender, golden-seared chicken thighs nestled in a rich sauce of diced tomatoes, aromatic vegetables, and a blend of thyme, Worcestershire, and just a hint of heat. Perfectly paired with fluffy white rice, this recipe is a celebration of bold flavors and hearty comfort. Ready in just over an hour, Creole Wedding Chicken is ideal for weeknight meals or special occasions, offering a taste of Louisiana that's sure to be a hit. Garnish with fresh parsley for a pop of color, and enjoy alongside cornbread or a crisp green salad for the ultimate Southern-inspired dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Creole seasoning
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery (sliced)
- 4 cloves Garlic (minced)
- 1 15-ounce can Canned diced tomatoes (with juices)
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Hot sauce (optional)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 3 cups Cooked white rice (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Sprinkle the chicken thighs generously with 2 tablespoons of Creole seasoning, ensuring all sides are coated. Set the remaining 1 tablespoon Creole seasoning aside for later use.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium and add the chopped onion, diced green bell pepper, and sliced celery to the skillet. Sauté for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with juices), chicken broth, tomato paste, Worcestershire sauce, remaining 1 tablespoon of Creole seasoning, and optional hot sauce. Stir well to combine.
Add dried thyme and bay leaves to the sauce. Return the seared chicken thighs to the skillet, nestling them into the sauce.
Bring the mixture to a gentle simmer. Cover the skillet and reduce heat to low. Cook for 25-30 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
Remove the skillet from heat and discard the bay leaves. Taste the sauce and adjust seasoning as needed.
Serve the Creole Wedding Chicken over a bed of cooked white rice. Garnish each plate with freshly chopped parsley.
Enjoy this flavorful dish with a side of cornbread or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6762 mg | 294% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 13.5 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2953 mg | 63% | |
*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.
