Chicken Creole
Let the good times roll with this mouth-watering meal. Anybody who is familiar with traditional Cajun cooking knows about the goodness of chicken Creole. Justin Wilson would be proud...
Ingredients
- 3 to 4 large chicken breasts cut each into 3 smaller pieces
- 1 cup(s) oil
- 1 cup(s) flour
- 1 cup(s) (7 oz.) can Rotel Tomatoes
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 1/2 cup(s) green onion tops, chopped
- 4 tablespoon(s) fresh parsley, chopped
- 4 garlic cloves, minced
- 9 teaspoon(s) Creole seasoning, to taste
Instructions
- Make a roux by heating the oil in a heavy pot or Dutch oven, add flour gradually and stir until well mixed.
- Lower heat and continue to watch and stir until it is the color of chocolate brown.
- This step will take awhile but, you don't have to stand there with it the whole time.
- Remove from heat.
- Slowly stir in hot water until contents of pot are about half way up the pot.
- Place back on fire and bring to a boil.
- Put remainder of ingredients into pot of roux, lower fire to a simmer and cover pot making sure it does not boil over.
- Simmer 1 hour adding water as needed.
- You want to end up with the roux being the thickness of gravy.
- If chicken is not tender, continue to simmer on low heat until it is fork tender.
- Check seasonings and add salt or pepper as needed.
- Serve over hot, cooked rice.
Nutrition
Calories: 3632.04kcalCarbohydrates: 120.14gProtein: 192.8gFat: 264.36gSaturated Fat: 29.24gCholesterol: 493.92mgSodium: 13820.84mgFiber: 9.13gSugar: 14.42g
Tried this recipe?Let us know how it was!