Chicken Creole




  • 1/4 cup vegetable oil
  • 1 fryer, about 3 lbs, cut into serving pieces
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 2 Tbsp flour
  • 1 (16-ounce) can whole tomatoes
  • 1 tsp chopped garlic
  • 2 bay leaves
  • Tony Chacheres Famous Creole Seasoning to taste
  • 1/2 cup dry white wine
  • 2 (10 1/2-ounce) cans beef consommé
  • 3 Tbsp chopped parsley or Zatarains Parsley Flakes


In a large heavy pot, heat the oil over medium-high heat and sauté the chicken, turning to brown on both sides. Remove the chicken and set aside. Add the onions and bell pepper and sauté for about five minutes, or until they are soft. Reduce the heat to medium. Add the flour and stir constantly for about five minutes. Add the tomatoes, garlic, bay leaves, salt, cayenne, wine and consommé. Simmer for l5 to 20 minutes, stirring occasionally. Add the chicken. Cover and simmer for about 45 minutes, or until the chicken is tender. Add the parsley and serve over rice. Yield: 4 to 6 servings.

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Tony Chachere's Famous Creole Seasoning 8 oz

Tony Chachere's Famous Creole Seasoning ...

Tony Chacheres Original Creole Seasoning.Great on everything! No MSG.Salt, Red Pepper, Black Pepper,..

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