Chicken Creole
Chicken Creole is one of my favorite recipes, with seasoned chicken simmered in tomato sauce with plenty of spices. Serve it over rice, creamy grits, or enjoy it on its own. I like mine extra spicy.
When we were down visiting New Orleans, we both fell in love with Cajun and Creole cuisine. Talk about flavor and spice.
Cajun and Creole food isn’t known for being hot, but “spicy” is the operative word here. It’s why we both enjoy the food so much from that entire region.
And also why I cook it so much as home.
This particular dish is filled with lots of spicy and flavor, just like any great Creole cuisine. It’s also a very healthy recipe. The sauce is mostly tomato with the Cajun Holy Trinity of bell peppers, onion and celery, along with Creole spices.
And chicken, of course. We’re talking Chicken Creole, and I think you’re going to love it. I know I do.
I’ve included some spicier peppers – jalapeno peppers – for a bit of added kick. They are optional, though. You can easily omit them if you’d like.
Or go spicier with serrano peppers. Or crazy hot with a ghost pepper. I know you’d love that, my crazy chilihead friends! I know I like it.
This is my favorite Creole chicken recipe. By far! Let’s talk about how we make it, shall we?
Chicken Creole Ingredients Needed
- 1.5 pounds boneless chicken thighs, chopped into bite-sized chunks (chicken breast is good, too)
- 3 tablespoons Creole seasoning, divided, or more to taste
- 2 tablespoon olive oil, divided
- 1 large green bell pepper chopped (Or use jalapenos peppers for a spicier version – I used a red bell and a
- couple jalapenos here)
- 1 medium yellow onion chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 6 ounces tomato paste
- 14.5 ounce can tomato sauce (diced tomato is good here, also)
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Louisiana style hot sauce (bonus if you use Crystal hot sauce)
- 2 bay leaves
- Salt and pepper to taste
- FOR SERVING: Rice, chopped parsley, sliced peppers, spicy chili flakes and extra hot sauce for serving
How to Make this Chicken Creole Recipe
First, season the chopped chicken with 1 tablespoon Creole seasonings. Get them nice and coated.
Heat a large skillet to medium heat and add 1 tablespoon olive oil. Don’t go too high heat.
Add the chicken and brown the pieces all over, about 5 minutes. Set aside and cover for now.
Add the remaining olive oil along with the green pepper (and jalapeno, if using), onion and celery. Cook them down about 5 minutes to soften.
Add the garlic and cook another minute, stirring.
Swirl in the tomato paste and cook another minute.
Add the reserved chicken back to the pan along with the tomato sauce, stock, Worcestershire sauce, hot sauce, Creole seasonings and bay leaves. Adjust for salt and pepper.
Stir and reduce heat. Simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like.
Remove the bay leaves.
Serve over rice, if desired, sprinkled with parsley, extra hot sauce and extra peppers!
Recipe Notes
The heat level for this Chicken Creole is fairly mild. It will rate more medium if you use the jalapeno peppers.
If you feel the sauce is too thick, add in a bit of water or chicken broth to thin it out.
For something spicier, use hotter peppers, as mentioned above. Or, simply add in extra Creole seasoning. Other ways to spice it up include adding spicy chili flakes, spicy chili powder, cayenne pepper, or extra hot sauce.
Serving Ideas
Creole Chicken can be served on its own as the main dish. I usually suggest serving it over white rice.
However, it can also be served with noodles, much like this Cajun Shrimp Pasta recipe. It’s also delicious served over creamy, cheese southern grits. Patty really likes it that way.
Consider spooning some over toasted rolls for a Creole Chicken Sandwich, po boy style. Very easy!
CHECK OUT SOME OF MY OTHER POPULAR CAJUN AND CREOLE RECIPES
- Chicken Fricassee
- Spicy Cajun Shrimp
- Shrimp Creole
- Cajun Pasta with Shrimp and Smoked Andouille
- Cajun Shrimp Pasta with Red Sauce
- Creole Chicken and Sausage Gumbo
- Seriously Awesome Jambalaya
- Easy Creole Sauce
Got any questions about my Creole Chicken recipe? Ask away! I’m happy to help. This is a family loved recipe.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Creole - Recipe
Ingredients
- 1.5 pounds boneless chicken thighs chopped into bite-sized chunks (chicken breast is good, too)
- 3 tablespoons Creole seasoning divided, or more to taste
- 2 tablespoon olive oil divided
- 1 large green bell pepper chopped, or use jalapenos peppers for a spicier version – I used a red bell and a couple jalapenos here
- 1 medium yellow onion chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 6 ounces tomato paste
- 14.5 ounce can tomato sauce
- 1 cup chicken stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Louisiana style hot sauce bonus if you use Crystal hot sauce
- 2 bay leaves
- Salt and pepper to taste
- FOR SERVING: Cooked rice, chopped parsley, sliced peppers, spicy chili flakes and extra hot sauce for serving
Instructions
- Season the chopped chicken with 1 tablespoon Creole seasonings. Get them nice and coated.
- Heat a large pan to medium heat and add 1 tablespoon olive oil. Add the chicken and brown the pieces all over, about 5 minutes. Set aside and cover for now.
- Add the remaining olive oil along with the peppers, onion and celery. Cook them down about 5 minutes to soften.
- Add the garlic and cook another minute, stirring.
- Swirl in the tomato paste and cook another minute.
- Add the reserved chicken back to the pan along with the tomato sauce, stock, Worcestershire sauce, hot sauce, Creole seasonings and bay leaves. Adjust for salt and pepper.
- Stir and simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like.
- Remove the bay leaves.
- Serve over rice, if desired, sprinkled with parsley, extra hot sauce and extra peppers!
Notes
Nutrition
10 comments
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I made a vegetarian version with a few adaptions, as this planted chicken stuff may have an interesting texture, but is quite tasteless. It cried for a spicy sauce and therefore I thought that this spicy recipe may work. It did indeed! The sauce is lovely–I made it with Jalapeños–as you suggested–and more hot sauce. However, in the end it wasn’t really a sauce, more “chicken” coated in some sort of spicy, thick tomato paste. Maybe your tomato paste is different than ours in Europe? You use 2-3 times as much as I would have taken. Next time, I am going to use more tomato sauce and less paste, because I like how it looks on your photos. But in any case, the taste was marvellous. Thank you!
Great, Barbara! You can also easily add in more water or vegetable broth to loosen up the sauce and make it more saucy. Glad you enjoyed it.
Mike, the aroma of this dish in the pan is amazing! Another keeper, thanks!!
Thanks, Jeremie! I love to hear this!!
The instructions don’t say when to return the chicken to the pan so I just guessed.
Thanks, Matthew. Yes, add the chicken back to the pan when you add in the tomato sauce and remaining ingredients. Enjoy!
Another great one, Mike. Chili Pepper Madness keeps delivering solid Cajun and Creole recipes. Thanks for keeping it real. This is my daughter’s new favorite. Until the next one.
Thanks, Damien! I appreciate it!
Hi, Mike, thanks for the great resource! I made a rookie mistake just a while ago – I used Tony Chachere’s Original Creole Seasoning in this chicken creole. Wow, salty, salty. I am presently simmering with a quartered potato in hopes of it soaking up some of the salt.
Next time I’ll probably just make up my own seasoning, sans salt. Thanks again, I look forward to trying more of your recipes, especially the hot sauces.
Keep it spicy!
Annelle
Sorry to hear, Annelle. I’ll assume the 3 stars is a critique of the Creole seasoning you used, not of the recipe itself. Feel free to take a look at my post on Homemade Cajun Seasoning Blend. You can make your own without the salt of the brand you used. I hope it makes the recipe better for you. Thank you for visiting my site. Best to you.