Chicken Creole

Jessi Jams 5

"Serve with rice and enjoy a taste of the gulf coast!"


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Wash chicken. Trim off any excess fat. Pat dry.
  2. Cut chicken into 1 inch pieces. Toss with salt and pepper.
  3. In a large skillet, heat oil. Add chicken and cook over medium-high to high heat about 5 minutes, or until chicken is opaque on all sides and very slightly golden, tossing chicken frequently. Remove chicken juices; set aside.
  4. In same skillet, heat oil. Add onion, celery, green pepper and garlic and saute until vegetables are tender.
  5. Stir in tomatoes and their liquid. Break up with a spoon. Stir in 1/2 cup water, paprika, salt, cayenne pepper and bay leaf.
  6. Bring to a boil. Cover and simmer over low to medium heat for about 10 minutes. Stir in chicken and juices.
  7. Blend together cornstarch and 1 Tbsp water. Stir into chicken mixture.
  8. Uncover and simmer over low heat 10 to 15 minutes, or until chicken is done and tender.
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