You are here: HomeSouthern ComfortsCajun & CreoleSitara's Chicken Creole
 We served this Chicken Creole as a lunch special and for catered events as well.  It was always a favorite.     Chicken Creole

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
--------       ------------           --------------------------------
   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.