Creole Chicken
This Creole Chicken is a delicious Louisiana-style recipe, bursting with spicy flavors, tender chicken, and the perfect blend of vegetables and spices. It's easy to prepare and packed with authentic taste!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cubed)
- 1 cup onion diced
- 1 cup celery sliced
- 1 cup green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes * optional*
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 can 28 ounces petite diced tomatoes
- Salt and black pepper * to taste *
Instructions
Cook Chicken
- Heat olive oil in a large skillet over medium heat. Add cubed chicken breasts and cook until browned, approximately 5-7 minutes. Remove from skillet and set aside.
Cook Vegetables
- In the same skillet, add diced onion, celery, green bell pepper, and minced garlic. Sauté for about 5 minutes until vegetables are tender and fragrant.
Combine Ingredients
- Return cooked chicken to the skillet. Add paprika, crushed red pepper flakes (if using), cayenne pepper, oregano, bay leaves, and diced tomatoes. Stir to combine.
Simmer
- Simmer uncovered over medium-low heat for 15 minutes, allowing flavors to meld and sauce to thicken slightly.
Serve
- Remove bay leaves and serve hot over steamed white rice, garnished
Notes
- Chicken Choices: Chicken thighs can be substituted for breasts for a richer flavor.
- Adjusting Heat: Red pepper flakes and cayenne pepper levels can be adjusted according to taste preferences.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently to preserve flavors and moisture.