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Easy Chicken Creole

 Easy Chicken Creole
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.
8-10 ServingsPrep/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.

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Easy Chicken Creole (continued)

Nutritional Facts: 1 serving (1 cup) equals 259 calories, 12 g fat (2 g saturated fat), 75 mg cholesterol, 821 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.