Chicken Creole
Ingredients
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- 1 1/2 pounds boneless skinless chicken thighs – trimmed and cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 1 teaspoons paprika
- 1/4 teaspoons cayenne pepper
- 2 tablespoons vegetable oil
- 1 tablespoons unsalted butter
- 1 yellow onion – finely chopped
- 1 green bell pepper – finely chopped
- 2 celery ribs – finely chopped
- 4 garlic cloves – minced
- 1/2 teaspoons dried thyme
- 1/2 teaspoons dried oregano
- 1 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cups chicken stock
- 1 teaspoons Worcestershire sauce
- 1/2 teaspoons granulated sugar
- 2 bay leaves
- 1 teaspoons hot sauce
- 2 green onion – thinly sliced
- 2 tablespoons flat-leaf parsley – chopped
- long-grain white rice – cooked (for serving)
Instructions
1. Pat the chicken dry, then season with half the kosher salt and half the black pepper.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Add the chicken in an even layer and cook, stirring once or twice, until lightly browned, 6–8 minutes. Transfer to a plate, leaving the fat in the pot.
3. Reduce heat to medium and add the butter. Stir in the onion, bell pepper, and celery with a pinch of salt. Cook, stirring and scraping up browned bits, until the vegetables are softened and lightly translucent, 8–10 minutes.
4. Add the garlic, paprika, cayenne, thyme, and oregano. Cook until fragrant, about 1 minute.
5. Stir in the tomato paste and cook, stirring, 1 minute to caramelize.
6. Add the crushed tomatoes, chicken stock, Worcestershire sauce, sugar, bay leaves, hot sauce, and the remaining salt and black pepper. Return the browned chicken and any accumulated juices to the pot and stir to combine.
7. Bring to a simmer, then reduce heat to medium-low. Partially cover and simmer, stirring occasionally, until the chicken is tender and the sauce is thick enough to coat the back of a spoon, 20–25 minutes.
8. Discard the bay leaves. Stir in the green onions and parsley. Taste and adjust seasoning with salt or pepper if needed.
9. Serve the Chicken Creole hot over cooked long-grain white rice.
Chicken Creole is a vibrant, tomato-forward stew from Louisiana that wraps tender pieces of chicken in a savory, peppery sauce. Built on the aromatic "holy trinity" of onion, bell pepper, and celery, it balances sweetness from tomatoes with the warmth of cayenne and the herbal lift of thyme and oregano. A touch of Worcestershire and hot sauce deepens the umami and gentle heat, while fresh green onions and parsley finish the dish with brightness.
Rooted in the Creole kitchens of New Orleans, this preparation reflects centuries of culinary dialogue among French, Spanish, West African, Caribbean, and Indigenous traditions. Tomato-based Creole sauces became fixtures in the 19th century, and the chicken version stands alongside Shrimp Creole as a beloved home-style staple. Served over rice, it exemplifies the city’s knack for bold flavor, balanced spice, and practical one-pot cooking.