Chicken in Creole Sauce

Savor the bold and vibrant flavors of Chicken in Creole Sauce, a hearty and soul-warming dish inspired by the rich culinary traditions of Louisiana. This recipe features tender, perfectly-seasoned chicken thighs simmered in a robust Creole sauce made with a medley of onions, bell peppers, celery, and garlic, complemented by tangy diced tomatoes, savory tomato paste, and a touch of heat from cayenne pepper and hot sauce. Infused with classic herbs like thyme and oregano, this one-pan wonder is both easy to prepare and deeply flavorful, making it an ideal choice for weeknight dinners or celebratory meals. Serve it over a fluffy bed of white rice to soak up every drop of the luscious sauce, and garnish with fresh parsley for a burst of color and freshness. Whether you're a fan of comfort foods or exploring the zest of Creole cuisine, this dish promises to delight your taste buds with every bite!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 medium Onion, finely diced
• 1 medium Bell pepper (red or green), diced
• 1 stalk Celery stalk, finely diced
• 3 cloves Garlic cloves, minced
• 14.5 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 cup Chicken broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.25 teaspoon Cayenne pepper (optional for spice)
• 1 teaspoon Hot sauce
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 4 cups Cooked white rice (for serving)

Directions

Step 1

Season the chicken thighs with salt, black pepper, and paprika on both sides. Set aside.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium and add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Stir in the canned diced tomatoes, tomato paste, chicken broth, dried thyme, dried oregano, and cayenne pepper (if using). Mix well to combine.

Step 6

Bring the mixture to a simmer, then return the seared chicken thighs to the skillet. Cover the skillet, reduce the heat to low, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 7

Taste the sauce and adjust the seasoning as needed. Stir in the hot sauce for an extra kick, if desired.

Step 8

Garnish with fresh parsley and serve hot over cooked white rice.

Nutrition Facts

Serving size	(2719.7g)

Amount per serving	% Daily Value*
Calories	3101.6

Total Fat 110.5g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 758.2mg	0%
Sodium 4297.8mg	0%
Total Carbohydrate 321.1g	0%
Dietary Fiber 22.4g	0%
Total Sugars 30.7g
Protein 195.1g	0%

Vitamin D 42IU	0%
Calcium 490.5mg	0%
Iron 24.1mg	0%
Potassium 4181.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 25.5%

Carbs: 42.0%