Who has a great Creole chicken recipe?!
Creole Chicken and Okra
4 chicken leg quarters, cut into 4 thighs and 4 drumsticks (I like the white meat, so I use breast)
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce
Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add
onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
nfd?
Answers: I do and I hope you like it.
Creole Chicken and Okra
4 chicken leg quarters, cut into 4 thighs and 4 drumsticks (I like the white meat, so I use breast)
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce
Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add
onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
nfd?
CHICKEN CREOLE
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
2 whole chicken breasts, halved and skinned
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 (12 ounce) can low-sodium stewed tomatoes
1 teaspoon dried Rosemary
1/2 teaspoon dried Marjoram
1 bay leaf
1 tablespoon flour
1/4 cup defatted chicken broth or water
Saute the onion, pepper, celery, and garlic in 1/4 cup water in a medium-size skillet. (if using frozen onions and peppers you don't need to use any water; enough will cook out of them to do the job). Saute until the onion is just tender, about 3 minutes.
Transfer to a small dish. Sprinkle the chicken with paprika and cayenne pepper. Put the chicken in the skillet and cook about 5 minutes, turning occasionally. Add half the cooked vegetables to the skillet along with the tomatoes, Rosemary, Marjoram and bay leaf. Reduce the heat, cover, and simmer for 20 to 25 minutes, or until fork tender.
Dissolve the flour in the chicken broth. Stir into the pan juices and cook, stirring constantly, until thickened.
Add the reserved cooked vegetables and heat for 3 to 4 minutes. Discard bay leaf.
Serve with rice and steamed okra.
Serves 6.
OR
CHICKEN CREOLE
4 whole chicken breasts, skinless & boneless
2 tbsp. oil
1 c. onion, sliced thin
2 c. mushrooms, sliced thin
2 tbsp. garlic, minced
1 c. celery, chopped
1 tbsp. oregano
1 tbsp. basil
2 c. green peppers, sliced
2 c. tomatoes, peeled & diced
1/2 c. dry white wine
2 tbsp. lemon juice
1/2 tsp. crushed hot red peppers
1 tbsp. butter
Freshly ground black pepper
2 tbsp. fresh parsley, finely chopped
Split chicken breast in half lengthwise; cut into 1/2" cubes and set aside.
Heat oil in a large skillet, saute onion until transparent. Add mushrooms and cook over medium heat until liquid evaporates; then add garlic, celery and spices and cook for 1 minute. Add peppers and cook for 2 minutes. Stir in tomatoes and cook for about 5 minutes. Add wine, tomato juice, hot pepper and mix; set aside.
In another skillet, heat half the butter. Add half the chicken and sprinkle with black pepper. Cook over high heat, stirring frequently, until pieces are evenly and lightly browned. Do not over cook. Transfer chicken to separate dish. Repeat procedure for remaining chicken and then return the first batch to the skillet. Pour creole sauce over all and stir gently to blend. Simmer together for about 1 minute. Sprinkle with parsley and serve. Yield: 8 servings. Approximately 230 calories per serving.
JM
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Creole Chicken
4 skinless, boneless chicken breast halves
Salt and pepper to taste
Creole-style seasoning to taste
1 (14 1/2 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Place chicken breasts in crockpot. Add salt, pepper and Creole-style seasoning to taste. Stir in tomatoes with liquid, then stir in the celery, bell pepper, garlic, onion, mushroom pieces and jalapeno pepper. Cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
http://www.gourmet-living.com/recipes.ht...