Name: Chicken Creole - Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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.

Chicken Creole Recipe

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 at 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

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 of 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 one tablespoon of Creole seasonings. Get them nice and coated.

Heat a large skillet to medium heat and add one tablespoon of 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 for 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 Tips & 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 some 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, cheesey southern grits. Patty really likes it that way.

Consider spooning some over toasted rolls for a Creole Chicken Sandwich, po boy style. Very easy!

Storage & Leftovers

Chicken Creole will last 4-5 days in the refrigerator in a sealed container. You can gently reheat it in a pan or oven to enjoy again. You can also freeze it in vacuum sealed bags or containers for 3 months or longer.

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

CHECK OUT SOME OF MY OTHER POPULAR CAJUN AND CREOLE RECIPES

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

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.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: cajun, chicken, creole, recipe, spicy

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 557kcal

Author: Mike Hultquist

Servings:

Tap or hover to scale

4.70 from 10 votes

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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

Heat Level: Mild (or Medium with Jalapeno peppers).

If you'd like a spicier version, use extra Creole seasoning in the recipe. You can also add in spicy chili flakes, spicy chili powder, extra hot sauce, or use hotter peppers, such as the serrano.

Calories are calculated without rice.

Nutrition Information

Calories: 557kcal Carbohydrates: 25g Protein: 33g Fat: 37g Saturated Fat: 9g Cholesterol: 168mg Sodium: 1358mg Potassium: 1466mg Fiber: 5g Sugar: 13g Vitamin A: 2940IU Vitamin C: 52.6mg Calcium: 76mg Iron: 4.5mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Chicken Creole