Creole Chicken Piquante

Name: Creole Chicken Piquante (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Creole
Ingredients: 2 lbs Chicken-cut into 1-inch pieces; 1 tbsp Creole Seasoning; 1 tsp Garlic Powder; 1/2 tsp Black Pepper; 1 tbsp Vegetable Oil; 1 Onion-chopped; 2 Celery Stalks-chopped; 1 Green Bell Pepper-chopped; 2 cloves Garlic-minced; 1 (28 oz) can Crushed Tomatoes; 1 (8 oz) can Tomato Sauce; 1 tbsp Creole Seasoning; 1 tsp Paprika; 1/2 tsp Cayenne Pepper; 1/4 tsp Thyme; 1 bay leaf Bay Leaf

⏱1h 30m

👥6

🔥450 cal

Medium

🍽️Creole

A classic Louisiana dish featuring tender chicken simmered in a flavorful tomato-based sauce with Creole seasonings.

2 lbs Chicken-cut into 1-inch pieces

1 tbsp Creole Seasoning

1 tsp Garlic Powder

1/2 tsp Black Pepper

1 tbsp Vegetable Oil

See all 16 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Medium

🍽️Creole

A classic Louisiana dish featuring tender chicken simmered in a flavorful tomato-based sauce with Creole seasonings.

#chicken #creole #one-pot #comfort food

Instructions

In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate for at least 30 minutes.
Heat Vegetable Oil in a large pot or Dutch oven over medium-high heat. Brown Chicken in batches, then set aside.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Stir in all Sauce ingredients, including the browned Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 60-75 minutes, or until Chicken is tender.
Remove Bay Leaf before serving. Serve with rice.

Ingredients

Chicken
2 lbs 900 g Chicken-cut into 1-inch pieces
Marinade
1 tbsp 15 mL Creole Seasoning
1 tsp 5 mL Garlic Powder
1/2 tsp 2.5 mL Black Pepper
Sauce
1 tbsp 15 mL Vegetable Oil
1 240 mL Onion-chopped
2 120 g Celery Stalks-chopped
1 120 g Green Bell Pepper-chopped
2 cloves 6 g Garlic-minced
1 (28 oz) can 794 g Crushed Tomatoes
1 (8 oz) can 227 g Tomato Sauce
1 tbsp 15 mL Creole Seasoning
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Cayenne Pepper
1/4 tsp 1.25 mL Thyme
1 bay leaf 2 g Bay Leaf

Equipment

Large pot or Dutch oven
Mixing bowl

Instructions

In a bowl, combine all Marinade ingredients and toss with Chicken. Let marinate for at least 30 minutes.
Heat Vegetable Oil in a large pot or Dutch oven over medium-high heat. Brown Chicken in batches, then set aside.
Add Onion, Celery Stalks, and Green Bell Pepper to the pot and cook until softened, about 5-7 minutes.
Add Garlic and cook for 1 minute more.
Stir in all Sauce ingredients, including the browned Chicken. Bring to a simmer.
Reduce heat to low, cover, and simmer for 60-75 minutes, or until Chicken is tender.
Remove Bay Leaf before serving. Serve with rice.

Nutrition per serving

Calories 450

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Creole Chicken Piquante

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