Creole Chicken II Recipe -
Creole Chicken II Recipe

Creole Chicken II

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"This flavorful dish provides a hearty main course for lunch, dinner or a picnic."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse and pat dry the chicken pieces and rub them with brown sugar. In a large skillet, fry the chicken QUICKLY in hot oil (the sugar must not burn). When browned, remove to a 10x15 inch baking dish.
  3. Saute the onions and garlic in oil until soft. Add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. Simmer for about 5 minutes.
  4. Pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. Remove cover and bake for another 30 minutes or until tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I enjoyed this recipe very much. I would advise those trying it out to be careful not to add too much brown sugar and tomato paste. Also, for those who favour a more spicy flavour, double the amount of curry powder.

Most Helpful Critical Review
May 29, 2005

This was indeed different. My husband thought it was OK but said it would be alright if I didn't make it again. I found it on the sweet side.

Mar 26, 2005

My husband and I LOVE this recipe! Always looking for something to do with all of those chicken legs that go on sale. The only change I make is: I use 1 red pepper, 1 yellow pepper, 1 orange and 1 green for added color. I have never added raisins only because I don't bake alot and so I never have them on hand. Try this becomes a staple in your menu!

Jan 25, 2007

No need to change a thing. This recipe works just as well with chicken breast filets, no worry about the bones! Easy and tasty. Second time I made this I cheated and broiled the chicken just a touch instead of browning on the stove.I'm only cooking for 2, but made the full amount of sauce because the leftoves do indeed go with just about anything. I love this recipe!

Nov 02, 2005

Love, love, love this recipe. Even better as leftovers.

Apr 23, 2005

Tried 3 times, adding more spice each time. Just too bland for us. Also, using meat on bone is too inconvenient in such a saucy dish. This dish was okay, but not great... I'll probably never make it again.

Jan 16, 2005

This recipe was FANTASTIC! I used just drumsticks for the chicken pieces (as that was all that I had). I also didn't have any chicken stock, I know...who doesn't have chicken I used vegie stock instead. And I didn't have tomato paste so I used a whole diced tomato instead and just threw it in with the vegies! I couldn't believe how good it was! My fiancee gobbled it up and he seriously considered eating the bones!

Jun 23, 2003

this is well tasty, even my boyf who hates chicken liked this!


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  • Calories
  • 770 kcal
  • 39%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 251 mg
  • 84%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 58.8 g
  • 118%
  • Sodium
  • 545 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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