Chicken creole is a wonderful addition to your recipe file. This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Chicken Creole is a delicious dish
This dish is easy to make and one you can enjoy for a few days. We love to serve it over rice and it reheats really well. The chicken, sauce, vegetables and spices really make this dish.
- Chicken Breast
- Oil (we use olive)
- Green Pepper
- Petite Diced Tomatoes
- Chicken Broth
- Tomato Paste
- Salt and Pepper
- Dried Basil, Oregano, Thyme, Marjoram, Minced Garlic
- Rice, cooked
The spices in this dish is what makes this dish so good and you can easily add some cajun seasoning too. We like this dish served over the rice the first night. If I have any left over I put it in a baking dish, mix the rice with the chicken and sauce, sprinkle with shredded cheese and put in the oven until warm and the cheese is melted the next night. Serve with garlic bread and a salad for a meal.
This dish would be perfect to serve to guests because it’s easy to make and loaded in flavor. You can easily switch out the meat and use shrimp too. This one is a winner and many people agree. Here are a few of our favorite reviews:
“This was seriously such an amazing dish and so easy to make. Little bit of extra cajun seasoning and it’s pretty similar to what you find here in Louisiana.” -Ryan
“I just made this dish and until now was using the Louisiana fish fry mix. my 13yr old son is starting to cook with me and I told him everything we make together will be made from scratch. No box mix but we would use recipes that we find online. we made this tonight and it was unreal! So easy to make and tastes just like what you would get in New Orleans! Thank you so much for posting this recipe!” -Dave Julian
“Must share with you- I am vegan and a huge fan of your site. The ingredients in your recipes are fresh, simple, spot on and almost all are easily made vegan. Made this fabulous thing with the addition of seasoned baked tofu, and it was delicious- even better the next day! Thank you again for yet another amazing recipe!” -Melinda
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- 4 to 6 chicken breasts I use the frozen boneless, skinless ones cut into inch size pieces
- 1/4 cup oil
- 1 medium onion chopped
- 1 green pepper chopped
- 1 cup celery chopped
- 1 14.5 ounce can petite diced tomatoes, undrained
- 1 cup chicken broth
- 1 6 ounce can tomato paste
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon each dried basil oregano, thyme, marjoram, and minced garlic
- 2 cups rice cooked according to package directions.
- Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
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