Dec 1, 2006

Creole Chicken

I found this recipe in a cookbook I have had for many years. It's called The Southern Living Five Star Recipe Collection... one of those cookbooks that is in a three ring binder and you buy the recipe cards to fill it up over a period of time. I love this cookbook so much! Tons of great recipes. This one is so good, if you love southern food, give it a try. It takes a bit of time but it's fairly easy and delicious!

Creole Chicken


1/2 c. plus 3 Tbsp. all-purpose flour, divided
1/2 c. plus 3 Tbsp. canola oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10 3/4 oz.) can chicken broth
1 (8 oz.) can tomato sauce
3 bay leaves
1 tsp. garlic powder
1/2 tsp. Creole Seasoning
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. dried thyme
2 lbs. boneless, skinless chicken breast, cut into bite sized pieces

Combine 1/2 c. flour and 1/2 c. canola oil in a Dutch oven. Cook over medium-low heat for 30 minutes (or until roux is caramel colored). Add onions, bell pepper an garlic. Saute 4 minutes. Add broth, tomato sause and bay leaves. Cover and simmer on low heat for 20 minutes.

Combine remaining flour, garlic powder, Creole Seasoning, oregano, pepper and thyme in a large Ziploc bag, seal and shake well. Add chicken then seal and shake well once again.

Add remaining oil to a large skillet and heat to medium. Brown chicken in oil in batches then add to Dutch oven. Cover and simmer over low heat for 5 minutes. Remove bay leaves. Serve over rice or grits.

2 comments:

Nerissa said...

Mmmm... this sounds good, Michele! I'm rather fond of chicken with a tomatoey, spicy sauce.

Michele said...

Nerissa, I think you'd love it! My husband has already said it's one of his new favorites :)