We served this Chicken Creole as a lunch special and for catered events as well. It was always a favorite.
The Creole sauce for chicken Creole is a bit different than for a shrimp Creole. It has a different flavor profile and is not as piquant.
You can use chicken breasts but I've also made this dish with chicken breast 'tenders'. Season the tenders as you would the breasts, but the cooking time will be shorter because the tenders will cook much faster.
Recipe By : Sitara
Serving Size : 6 Preparation Time : 2:00
Categories : New Orleans/Cajun/Creole Main Dishes
Amount Measure Ingredient -- Preparation Method
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6 large chicken breasts
2 tablespoons butter
1 cup bell pepper -- chopped
1 cup chopped onion
1 cup celery -- chopped
1 quart chopped tomato
1/4 teaspoon thyme
2 bay leaf
2 tablespoons garlic -- minced
2 tablespoons parsley -- minced
3 teaspoons paprika
1 cup green onion -- chopped
1 quart chicken stock
1/4 teaspoon cayenne pepper
1 teaspoon white pepper
3 teaspoons cornstarch
Tabasco sauce to taste
SAUCE: Melt the butter and saute the onions and bell pepper until soft. Add all remaining ingredients except the cornstarch. Bring to boil, add green onion, turn down heat and simmer 40 minutes. Mix cornstarch with 1/2 cup of water and blend into sauce. Cook a few minutes more to thicken. Taste for seasonings and add Tabasco to your taste. The Tabasco adds another layer of flavor as well as 'heat'.
Season chicken breasts with Tony Chacherie's , brown well on each side, add to sauce and simmer till tender. Or pour sauce over browned breasts and bake in 350 oven 1 hour till tender.
Serve over rice.