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Creole Chicken

Creole Chicken

The ultimate comfort food, Creole Chicken is a hearty, flavorful dish that's perfect for busy weeknights. With tender chicken and vibrant vegetables simmered in a rich sauce, it’s a wholesome meal that’s sure to satisfy your cravings. Make it tonight and experience the warmth of home-cooked goodness!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole
Calories: 350

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (cubed)
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup diced green pepper
  • 2 cloves garlic (minced)
  • 1 teaspoon ground paprika
  • 1 teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • 28 ounces petite diced tomatoes (1 large can)

Equipment

  • Saucepan
  • Skillet
  • Wooden Spoon
  • Chef's Knife
  • Cutting Board

Method
 

  1. In a large skillet, heat the olive oil over medium heat until shimmering. You want it hot enough to sear the chicken when you add it. Carefully add the chicken cubes, ensuring not to overcrowd the pan. Cook until browned, about 5 to 7 minutes. The outside should have a nice golden color while the inside remains juicy.
  2. Once browned, remove the chicken from the skillet using a slotted spoon and set it aside on a plate. This will prevent it from overcooking while you prepare the vegetables. Don't worry if the skillet has some browned bits; they’ll add incredible flavor to the sauce!
  3. In the same skillet, add the diced onion, sliced celery, diced green pepper, and garlic. Sauté these vegetables on medium heat for about 5 minutes or until they start to soften. You’re aiming for a tender consistency with a hint of caramelization to bring out their natural sweetness.
  4. Next, return the chicken back to the skillet with the sautéed vegetables. Mix everything well, ensuring the chicken is evenly distributed among the veggies.
  5. Now it’s time to add the spices! Sprinkle the ground paprika, crushed red pepper flakes, ground cayenne pepper, and dried oregano over the mixture. Stir to combine and let those spices toast for about a minute. This step enhances their flavors and fills your kitchen with an intoxicating aroma.
  6. Pour in the petite diced tomatoes along with their juices, and add the bay leaves. Give everything a good stir to incorporate all the ingredients. The tomatoes will create a lovely sauce that ties the dish together.
  7. Bring the mixture to a gentle simmer, reducing the heat slightly. Let it simmer uncovered for about 10 to 15 minutes, allowing the flavors to meld beautifully. You’ll know it’s ready when the sauce thickens a bit and the chicken is cooked through.
  8. Once done, remove the skillet from heat. Discard the bay leaves before serving. The leaves are tough and not meant to be eaten!
  9. Serve your Creole Chicken hot, over a bed of rice or alongside crusty bread to soak up that delicious sauce. Enjoy the comforting, hearty flavors that will surely bring joy to your meal!

Notes

  • Tip 1: I usually leave out the red pepper flakes and add them just to my and Pat’s servings.
  • Tip 2: This dish can be a bit on the spicy side, so leave it out for the kiddos.
  • Tip 3: Don’t forget to remove the bay leaves! They’re too tough to chew.
  • Tip 4: I like to mix leftovers with rice and place them in a casserole dish for an easy dinner the following day.