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Creole Chicken

Savory Creole Chicken: One-Pot Comfort with Southern Flair

This Creole Chicken captures Southern flavors in a comforting dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Substitute with chicken breasts or bone-in thighs for richer flavor.
For the Vegetables
  • 1 large Yellow Onion Can be swapped for a sweet onion.
  • 1 medium Green Bell Pepper Can use other bell pepper colors or omit for less sweetness.
  • 1 cup Celery Can be replaced with fennel or omitted.
  • 3 cloves Garlic Use garlic powder at a ratio of 1/2 teaspoon per clove if necessary.
For the Sauce
  • 28 ounces Canned Crushed Tomatoes Can use fresh tomatoes, finely chopped.
  • 1 cup Chicken Broth Choose vegetable broth for vegetarian option.
  • 2 tablespoons Tomato Paste Can be replaced with extra crushed tomatoes.
  • 2 tablespoons Creole Seasoning Substitute with Cajun seasoning while adjusting for heat.
  • 1 teaspoon Smoked Paprika Use regular paprika if preferred.
  • 1 teaspoon Dried Oregano Italian seasoning can work as a substitute.
  • 1 Bay Leaf Optional, but enhances the dish's depth.
  • to taste Salt and Black Pepper Adjust according to taste.
For Garnish
  • 1/4 cup Fresh Parsley Can substitute with cilantro or omit.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creole Chicken
  1. Pat the chicken thighs dry, season them with salt, pepper, and half of the Creole seasoning.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown, then transfer to a plate to rest.
  3. In the same pot, add more olive oil if necessary, then sauté chopped onion, bell pepper, and celery for 6-7 minutes until fragrant.
  4. Add minced garlic and tomato paste, cooking for 1 minute until the paste darkens slightly.
  5. Pour in crushed tomatoes and chicken broth. Add remaining Creole seasoning, dried oregano, and bay leaf; stir to deglaze the pot.
  6. Return the chicken to the pot and cover, simmering for 20-25 minutes on low heat.
  7. Remove and discard the bay leaf, adjust seasoning if necessary, and let the sauce simmer uncovered for an additional 5 minutes if thickening is needed.
  8. Serve warm, garnished with chopped parsley, and pair with crusty bread, rice, or cornbread.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 700IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Using fresh vegetables, especially in the 'holy trinity', intensifies the flavors. Reheat gently to maintain moisture.

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