Chicken Creole - Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken thighs simmered in tomato sauce with the holy trinity of peppers, onions, and celery, plus hot sauce and Creole spices. Serve over rice or grits for a Southern favorite.
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Nutrition & ingredients
Ingredients
serves 4- 1.5 pounds boneless chicken thighs (chopped into bite-sized chunks (chicken breast is good, too))
- 3 tablespoons Creole seasoning (divided, or more to taste)
- 2 tablespoon olive oil (divided)
- 1 large green bell pepper (chopped, or use jalapenos peppers for a spicier version – I used a red bell and a couple jalapenos here)
- 1 medium yellow onion (chopped)
- 1 stalk celery (chopped)
- 4 cloves garlic (chopped)
- 6 ounces tomato paste
- 14.5 ounce can tomato sauce
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Louisiana style hot sauce (bonus if you use Crystal hot sauce)
- 2 bay leaves
- Salt and pepper to taste
- FOR SERVING: (Cooked rice, chopped parsley, sliced peppers, spicy chili flakes and extra hot sauce for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 3816mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.