Chicken Creole's picture

Dec. 16, 2011


Assorted chicken pieces 8 (Including Thighs And Breasts)
Olive oil 1/4 Cup (4 tbs)
Onions 2 Large , chopped
Garlic 4 Clove (20 gm) , minced
Celery ribs 2 , sliced
Green peppers 2 , chopped coarsely
Diced tomatoes 2 Cup (32 tbs)
Lemon 1 , thinly sliced
Cayenne pepper 1/4 Teaspoon
Black pepper 1/4 Teaspoon
Salt 1 Teaspoon
Chili powder 1 Teaspoon
Basil 1 Teaspoon
Thyme 1/2 Teaspoon
Bay leaves 4
Scallions 2 Bunch (200 gm) , sliced
Parsley sprigs 2



1. Take chicken pieces and broil it for 15-20 minutes or until they are crisp and brown. Keep it aside.

2. In a heavy Dutch oven or a large skillet, heat olive oil over a very low flame so as to just warm it gently.

3. Add onions, garlic, celery and pepper and saute it slowly for 5 minutes or until vegetables begin to change color and become transparent.

4. Add tomatoes and cook for another 5 minutes.

5. Add lemon, cayenne, black pepper, salt, basil, thyme, chili powder and bay leaves. Mix it well and let it simmer for 15 minutes. If required, add water to it.

6. Add chicken to the above mixture and cook it for approximately 30 minutes or until chicken is tender.

7. Remove from flame. Taste it and correct the seasoning if required.


8. Garnish with scallions and parsley.

9. Serve Chicken Creole with noodles or rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 609Calories from Fat 211

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 767 mg31.96%

Total Carbohydrates 31 g10.3%

Dietary Fiber 8 g32%

Sugars 12 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet