CHICKEN CREOLE

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Chicken creole is a wonderful addition to your recipe file!

 

We love Chicken Creole. 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.

Ingredients for chicken creole:

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.  Enjoy!

Note:  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.

Print Recipe
5 from 2 votes

Chicken Creole

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, southern
Keyword: chicken creole, chicken dinner
Servings: 8 servings
Author: The Southern Lady Cooks

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.

 
 
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