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Chicken Ala Creole

Chicken Ala Creole recipe image
This Chicken a la Creole is a vibrant, saucy dish that captures the essence of Louisiana cooking. It features tender pieces of chicken simmered in a robust sauce made with fresh tomatoes, bell peppers, onions, and garlic, all brightened with white wine and finished with fresh parsley. The flavors are bold and aromatic, with a gentle kick from cayenne pepper that warms without overwhelming. It&# 226;€™s a comforting yet sophisticated meal that pairs beautifully with steamed white rice. Perfect for a cozy weeknight dinner or a special gathering, this recipe brings a taste of the South to your table with minimal effort and maximum flavor.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 320.0
Dietary: Gluten-free
Description
This Chicken a la Creole is a vibrant, saucy dish that captures the essence of Louisiana cooking. It features tender pieces of chicken simmered in a robust sauce made with fresh tomatoes, bell peppers, onions, and garlic, all brightened with white wine and finished with fresh parsley. The flavors are bold and aromatic, with a gentle kick from cayenne pepper that warms without overwhelming. It&# 226;€™s a comforting yet sophisticated meal that pairs beautifully with steamed white rice. Perfect for a cozy weeknight dinner or a special gathering, this recipe brings a taste of the South to your table with minimal effort and maximum flavor.
Ingredients
  • 2 tablespoon Oil, olive
  • 2 lg Onions, diced
  • 2 md Pepper, bell, diced
  • 1/2 cup Parsley, finely chopped
  • 1/2 cup Onion, green, diced
  • 1 teaspoon Mint, dried, crushed
  • 1 tablespoon Garlic, minced
  • 1 cup Wine, white, dry
  • 2 cup Stock, chicken
  • 2 pound Tomatoes, fresh, chopped
Directions
  1. 1
    Prepare the chicken by boiling it in water with vegetables until fully cooked, then remove, cool, and debone.
  2. 2
    Strain the boiling liquid to create a rich chicken stock and reserve it for the sauce.
  3. 3
    Heat olive oil in a large pot or Dutch oven over moderate heat, swirling to coat the bottom.
  4. 4
    Add diced onions, bell peppers, and parsley; sauté for one minute, stirring frequently.
  5. 5
    Stir in diced green onions and sauté for another minute until slightly softened.
  6. 6
    Add dried mint, minced garlic, and white wine; simmer for two minutes to meld flavors.
  7. 7
    Pour in the reserved chicken stock and chopped fresh tomatoes; simmer for two more minutes.
  8. 8
    Season with salt and cayenne pepper or hot sauce to taste, stirring well to combine.
  9. 9
    Add the deboned cooked chicken to the pot and stir to submerge in the sauce.
  10. 10
    Reduce heat to low and simmer gently for ten to fifteen minutes to allow flavors to merge.
  11. 11
    Serve the Chicken a la Creole hot over cooked white rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320.0kcal
% Daily Value *
Total Fat 9.7g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 27.6mg2%
Total Carbohydrate 51.2g18%
Dietary Fiber 16.7g67%
Sugars 11.0g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, creole, stew, tender, tomato, pepper, onion, garlic, wine, parsley, cayenne, simmer, comfort, dinner, spicy, herb, stock, rice
Read it online: https://www.chefs-mate.com/recipe/chicken-ala-creole/