Chicken Creole

Name: Chicken Creole
Total time: 40 min
Ingredients: 1 1/2 pounds boneless chicken thighs (chopped into bite-sized chunks (chicken breast is good, too)); 3 tablespoons Creole seasoning (divided, or more to taste); 2 tablespoons olive oil (divided); 1 large green bell pepper (chopped, or use jalapenos peppers for a spicier version – I used a red bell and a couple jalapenos here); 1 medium yellow onion (chopped); 1 stalk celery (chopped); 4 cloves garlic (chopped); 6 ounces tomato paste; 14 1/2 ounces can tomato sauce; 1 cup chicken stock; 2 tablespoons Worcestershire sauce; 2 tablespoons Louisiana style hot sauce (bonus if you use Crystal hot sauce); 2 bay leaves; Salt; pepper; (Cooked rice, chopped parsley, sliced peppers, spicy chili flakes and extra hot sauce for serving)

www.chilipeppermadness.com

Chicken Creole is one of my favorite recipes, with seasoned chicken simmered in tomato sauce with plenty of spices. Serve it over rice, creamy grits, or enjoy it on its own. I like mine extra spicy.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

1 1/2 pounds boneless chicken thighs (chopped into bite-sized chunks (chicken breast is good, too))
3 tablespoons Creole seasoning (divided, or more to taste)
2 tablespoons olive oil (divided)
1 large green bell pepper (chopped, or use jalapenos peppers for a spicier version – I used a red bell and a couple jalapenos here)
1 medium yellow onion (chopped)
1 stalk celery (chopped)
4 cloves garlic (chopped)
6 ounces tomato paste
14 1/2 ounces can tomato sauce
1 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons Louisiana style hot sauce (bonus if you use Crystal hot sauce)
2 bay leaves
Salt
pepper
(Cooked rice, chopped parsley, sliced peppers, spicy chili flakes and extra hot sauce for serving)