Chicken Creole
Submitted by dixie red
Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.
YIELD
4 servingsPREP
20 minCOOK
55 minREADY
1 hrsDown in Louisiana, Creole cooking is all about building big flavor from humble ingredients, and this recipe delivers on that promise.
Onion and green bell pepper soften in oil until tender, then diced chicken, cooked rice, and spaghetti sauce join the pot to simmer into a thick, saucy stew.
A dash of nutmeg adds that unexpected warmth that separates Creole cooking from regular tomato-based dishes, and a hit of hot sauce brings the heat home.
Serve it up with crusty bread and a simple green salad. That’s a Louisiana weeknight right there.
Kitchen Tips
- Cook the onion and pepper a full 8 to 10 minutes until truly soft. This is the flavor base and rushing it shows in the final dish.
- The nutmeg is subtle but essential. Just a dash rounds out the tomato sauce and adds depth you can’t quite put your finger on.
- Simmer uncovered for the last 10 minutes if you want a thicker, stew-like consistency
Ingredients
Directions
In a large sauce pan heat oil over medium heat. Add onion and green pepper.
Cook stirring, 8 to 10 minutes, until vegetables are tender.
Stir in the remaining ingredients. Cover; simmer 30 to 45 minutes, stirring occasionally, until thickened.
Serve with crusty bread and a salad.
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