Serve over rice, if desired, sprinkled with parsley, extra hot sauce and extra peppers! 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. 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? 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 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. Got any questions about my Creole Chicken recipe? Ask away! I’m happy to help. This is a family-loved recipe. 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!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
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.
