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Chicken Creole

Servings 4

Ingredients

  • 2-3 boneless, skinless chicken breasts, cut into chunks
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 3-4 garlic cloves, minced
  • 1 tbsp Creole seasoning
  • 1 tbsp brown sugar
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 can (398 mL) tomato sauce
  • 1 cup chicken stock
  • 1/4 cup green onion, sliced

Instructions

  1. Brown the chicken

    Melt butter in a large pot over medium heat. Add chicken and cook until lightly browned on all sides, about 8–10 minutes. Remove and set aside.

  2. Make the roux

    Add flour to the pot and stir continuously over medium heat until the roux turns a deep brown. This should take about 5–7 minutes.

  3. Cook the vegetables

    Add onion, celery, green pepper, and garlic. Cook for 5–7 minutes, until softened.

  4. Build the sauce

    Return the chicken to the pot. Add tomato sauce, chicken stock, brown sugar, Creole seasoning, basil, thyme, and bay leaf. Stir to combine.

  5. Simmer

    Reduce heat and simmer for 15–20 minutes, until the chicken is cooked through and the sauce has thickened.

  6. Finish

    Stir in green onions and simmer for another 5 minutes. Remove bay leaf.

  7. Serve

    Spoon over rice and serve hot.

Recipe Notes

Tip: If your roux starts to smell burnt, start over—it should be deep brown, not black.