This Easy Chicken Creole Recipe makes a flavorful chicken and vegetable dish, perfect for serving over rice. It tastes similar to the authentic Creole cooking we loved in Haiti!
A Tasty Recipe for Chicken Creole
Chicken Creole is just cooked chicken and vegetables in a tasty and a little bit spicy tomato sauce.
If you're thinking this recipe does not sound like the classic Mennonite comfort food like we normally share, you are correct! Now and then we come up with something a little different:)
I'll give you a little backstory. So, we love to travel and we're down to travel (almost) anywhere! So five years ago when we had the opportunity to travel to Haiti to visit friends on the mission field, we jumped for the chance. The poverty in Haiti is sad, but we greatly enjoyed the food and the culture is fascinating! Like a blend of African and Fresh cultures, similar to what you'd find in Louisiana, or maybe specifically New Orleans.
Anyway, all that to say, the Haitian or Creole (whatever you'd call it) food was so good! I was delighted to find this recipe in a Taste of Home magazine a couple years ago. This chicken creole doesn't taste quite like I remember it in Haiti, but close. Close enough that I'm going to be making it now and then, just because.
Serve with Simple Brown Rice for an easy, tasty dinner!
Supplies You'll Need
- Measuring cups and spoons
- Large Pan - I use my 12-inch frying pan and it is perfect for this recipe
- Cutting board and kitchen knife
All About the Ingredients
Chopped onions, peppers and celery
Avocado oil - for sautéing
Minced garlic cloves
Flour - for thickening
Chicken broth - I like to use my own homemade chicken broth
Chicken - cooked, diced chicken. Leftover from a roast is perfect!
Tomato paste
Worcestershire sauce
Lemon juice
Salt & Pepper
Sugar
Thyme - dried, ground thyme
Fresh parsley
Hot pepper sauce - Tabasco is ideal! These last seven ingredients add lovely flavor.
You may be tempted to skip some ingredients here, but Randall says No! Don't do it. They all help round out the flavors of the dish - each one is necessary. So there ya have it:)
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How to make our Easy Chicken Creole Recipe
If you're starting with raw chicken, you will want to cook it first. Dice it in little pieces and cook in a bit of oil, until it reaches an internal temperature of 165°F. Then transfer to a separate dish.
Chop the celery, pepper and onion into little pieces.
Sauté the chopped vegetables in the avocado oil until they're soft. (A lid on the pan helps to steam them!)
Add the garlic cloves and sauté for another minute.
Dust the flour on top of the sauteed vegetables and stir thoroughly and fry until browned, about 5 minutes.
Add the chicken broth and stir (or whisk) and cook until the mixture thickens somewhat.
Add the cooked chicken, tomato paste, Worcestershire sauce, lemon juice, salt, pepper, sugar, thyme, hot pepper sauce, then stir and simmer for another ten minutes.
Sprinkle on (or stir in) the fresh parsley.
Serve and enjoy!
How to Store Leftover Chicken Creole
Store any leftover chicken creole in an airtight container in the refrigerator for up to 5 days.
Tips, Tricks and Notes
This recipe makes a good-sized batch! Just something to keep in mind if you're making rice to go with it and if you have a small family.
Is Chicken Creole spicy?
The spice level in this creole chicken is mild. I don't care for hot spicy foods (I'm a Mennonite, after all) and I love this creole chicken!
What to Serve with Chicken Creole
Rice goes perfectly with this Chicken Creole and that is how we always had it in Haiti. See our Brown Rice Recipe!
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Pin this Easy Chicken Creole Recipe for later!
Easy Chicken Creole
This Easy Chicken Creole Recipe makes a flavorful chicken and vegetable dish, perfect for serving over rice. It tastes similar to the authentic Creole cooking we loved in Haiti!
Ingredients
- 1 cup chopped celery
- 1 cup chopped pepper
- 1 cup chopped onion
- ¼ cup avocado oil
- 2 garlic cloves
- ¼ cup flour
- 4 cups chicken broth
- 4 cups cooked chicken
- 2 cans tomato paste
- 1 tbsp. Worcestershire sauce
- 2 tsp. lemon juice
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. sugar
- ¼ tsp. thyme
- 12-16 drops hot pepper sauce
- ¼ cup fresh parsley
Instructions
- If you're starting with raw chicken, you will want to cook it first. Dice it in little pieces and cook in a bit of oil, until it reaches an internal temperature of 165°F. Then transfer to a separate dish.
- Chop the celery, pepper and onion into little pieces.
- Sauté the chopped vegetables in the avocado oil until they're soft. (A lid on the pan helps to steam them!)
- Add the garlic cloves and sauté for another minute.
- Dust the flour on top of the sauteed vegetables and stir thoroughly and fry until browned, about 5 minutes.
- Add the chicken broth and stir (or whisk) and cook until the mixture thickens somewhat.
- Add the cooked chicken, tomato paste, Worcestershire sauce, lemon juice, salt, pepper, sugar, thyme, hot pepper sauce, then stir and simmer for another ten minutes.
- Sprinkle on (or stir in) the fresh parsley.
- Serve and enjoy!
Notes
Storage: Store any leftover chicken creole in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 659Total Fat: 34gSaturated Fat: 8gUnsaturated Fat: 26gCholesterol: 163mgSodium: 919mgCarbohydrates: 44gFiber: 13gSugar: 5gProtein: 48g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always
Thanks so much for being here. You're welcome to stay awhile and explore!
'til next time, we love you and we'll be praying for you,
-Julie
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