Easy Chicken Creole Recipe

5 2 2
Easy Chicken Creole Recipe
Easy Chicken Creole Recipe photo by Taste of Home
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Easy Chicken Creole Recipe

Read Reviews
5 2 2
Publisher Photo
While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup sliced celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1/4 cup canola oil
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth
  • 6 cups cubed cooked chicken
  • 2 cans (6 ounces each) tomato paste
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon each pepper, sugar and dried thyme
  • 12 to 16 drops hot pepper sauce
  • Hot cooked rice

Directions

In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned.
Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 8-10 servings.
Originally published as Easy Chicken Creole in Country Chicken Cookbook 1995, p48

Nutritional Facts

1 cup: 259 calories, 12g fat (2g saturated fat), 75mg cholesterol, 821mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 27g protein.

  • 1 cup sliced celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1/4 cup canola oil
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth
  • 6 cups cubed cooked chicken
  • 2 cans (6 ounces each) tomato paste
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon each pepper, sugar and dried thyme
  • 12 to 16 drops hot pepper sauce
  • Hot cooked rice
  1. In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned.
  2. Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 8-10 servings.
Originally published as Easy Chicken Creole in Country Chicken Cookbook 1995, p48

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KatyH3 User ID: 7354323 43388
Reviewed Apr. 8, 2014

"This recipe was amazing. My husband loved it and thought it tasted like Yats. Will definitely make again."

MY REVIEW
lydiawoz User ID: 1016707 18855
Reviewed Mar. 2, 2014

"Absolutely delicious! Try this and you will be pleasantly surprised at how good it is. A bonus is that it calls for ingredients you probably have on hand already!"

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