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!)
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 Information
Paul:-) says
Hi Mike & Patty,
This looks wonderfully adaptable for my Mother in Law. She is probably curried out after 2 different curries from the same bird.
Although this recipe is for Chicken I imagine that it would work well with Pork. The question is Tenderloin for quick cooking or something like shoulder for a slower stew like quality. I have read your excellent Gumbo guide and you said any protein goes. That’s my kind of food!
Your thought on this would be appreciated.
Paul:-)
Mike Hultquist says
Hey, Paul. This would work better with something like pork tenderloin as written, but you could make it with pork shoulder with a much longer cook. You might need to add a bit more liquid to keep the simmer going, but it would work, much like a regular pork stew. Heck, more flavor. I'd have to test to adapt, but worth it for sure.
Paul:-) says
Cheers Mike,
I’ll try the Tenderloin first.
Paul:-)
Paul:-) says
Mike,
Definitely another 5*!
Went down the Tenderloin route. Used your Creole seasoning but omitted the hot sauce as most of this is for my aged Mother in law.
Lovely peppery flavours and it goes so well with Pork.
I seared the sliced pork in a frying pan whilst sautéing the holy trinity in a tall, wide saucepan. I had a 500ml can of very good pre made Chicken stock which I reduced by half and at the same time deglazed the frying pan. I felt that adding the Tomato sauce would make the sauce too runny so added more tomato paste.
Top Notch mate!
Paul:-)
Mike H. says
Thank you, Paul! Glad you've customized it to your preference, mate - enjoy!
Ed Moder says
Great flavor! Mary is here, so I could not make this spicy. I hate celery, so I didn't use that but put in 3 anaheim peppers with seeds. I did miss having the jalapenos though.
.
I made this while they drove home from the airport. Next time I will add the spices. lol.
.
Thanks again for delicious flavor.
.
Mike Hultquist says
Another winner! Glad you enjoyed it, Ed. The spices make a difference, but glad you were able to adapt it as needed!
R Clayton says
why in heavens name would you intentionally put the seeds in???
Mike H. says
I love the membranes (with seeds) for the extra heat. If you love spicy (I have a feeling that you do), give it a go 😉
Paul:-) says
I too keep the membranes in on most chillies but do scrape out the seeds. I don’t like the texture of them.
Paul:-)
Lois says
I've enjoyed this recipe can't wait to try it
Mike Hultquist says
Thanks, Lois!
James Strange says
The recipe looks fantastic!
Heidi says
Can you freeze this after making it?
Michael Hultquist - Chili Pepper Madness says
Heidi, yes, you can freeze this.
cody says
made this vegan with canned jackfruit and veggie stock. Boiled it with the creole seasoning and added a bit of vegan butter and a sprinkle of MSG to bring richness back. Recipe is good, but proportions as written will give you a thick stew. Extra stock should be added to taste depending on simmer time.
Michael Hultquist - Chili Pepper Madness says
Sounds interesting, Cody. Yes, the sauce is thicker and easy to thin with stock (as you've seen), and yes, simmering time could affect the results of your sauce. Best.
Jerry says
Used your recipe with rabbit that we raise. Had to simmer it for 45 minutes and it came out perfect.
I did put some diced carrots with the veggie mixture as well cause that's the way I like my creole.
Big hit with the whole family.
Thanks
Michael Hultquist - Chili Pepper Madness says
Awesome! Great to hear it, Jerry! Glad it was enjoyed.
Barbara says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Jeremie says
Mike, the aroma of this dish in the pan is amazing! Another keeper, thanks!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! I love to hear this!!
Matthew says
The instructions don't say when to return the chicken to the pan so I just guessed.
Michael Hultquist - Chili Pepper Madness says
Thanks, Matthew. Yes, add the chicken back to the pan when you add in the tomato sauce and remaining ingredients. Enjoy!
Damien C. says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I appreciate it!
Annelle Hunt says
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
Michael Hultquist - Chili Pepper Madness says
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.