Name: Chicken Creole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: Caribbean
Ingredients: 16 ounces Boneless Chicken Breast or Thighs; 3 tablespoons Olive oil; 2 tablespoons Green Seasoning; 1 medium Onion - diced; 3 cloves Garlic - minced; 1 Bell Pepper - diced; 3 stalks Celery - diced; 1 tablespoon Tomato Paste; 1x 15ounce can Diced tomatoes; 200 ml Vegetable broth; 1 teaspoon Oregano - dried; Salt & Black Pepper to taste

Front close up shot of Chicken Creole in a ceramic pot

Chicken Creole is a delicious and easy-to-prepare dish that your friends and family will love. Creole cuisine was influenced by the cultural melting pot that has come out of colonialism. Places like New Orleans, the Caribbean, Seychelles, and Mauritius are some places you can experience the incredible diversity of Creole Cuisine. This Chicken Creole recipe will give you a taste of how flavorful Creole dishes are with their fresh herbs, seasonings, and preparation that comes together in an incredibly delicious meal. We hope you enjoy this recipe, and it becomes a favorite that you will share with friends and family.

Equipment Needed

Air Tight Container Bowl

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Cast Iron Skillet

Serving Bowl

Stainless Steel Measuring Spoons

Tongs

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

4-6

Ingredients

16 ounces Boneless Chicken Breast or Thighs
3 tablespoons Olive oil
2 tablespoons Green Seasoning
1 medium Onion - diced
3 cloves Garlic - minced
1 Bell Pepper - diced
3 stalks Celery - diced
1 tablespoon Tomato Paste
1x 15ounce can Diced tomatoes
200 ml Vegetable broth
1 teaspoon Oregano - dried
Salt & Black Pepper to taste

Instructions

Cut the chicken into bite-sized pieces. Put in a container and marinate in the green seasoning for at least one hour or overnight for a more robust flavor.

Using a large deep skillet, place onto the stovetop on medium-high heat adding the oil to the skillet. Once the oil is hot, add the onion, garlic, pepper, celery, tomato paste, and sauté for 3 minutes.

Add the chicken with the marinade and sauté for 5 minutes.

Stir in the diced tomatoes, broth, and oregano and bring to a simmer for 8-10 minutes until the chicken is cooked, and the liquid has reduced to a nice chunky sauce-like consistency.

Season with salt and black pepper, then remove from the heat and serve warm over steamed rice and enjoy.