1 1/2 pounds boneless chicken breast or thighs chopped into bite-sized chunks
3 tablespoons Creole seasoning divided, or more to taste
2 tablespoon olive oil divided
1 large green bell pepper chopped
1 medium yellow onion chopped
1 stalk celery chopped
4 cloves garlic chopped
6 ounce can tomato paste
2- 8 oz. cans tomato sauce
1 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 bay leaves
Salt and pepper to taste
Cooked Rice
Directions
Season the chopped chicken with 1 tablespoon Creole seasoning.
Heat a large pan to medium heat and add 1 tablespoon olive oil. Add the chicken and brown the pieces all over, about 5 minutes. Set aside and cover for now.
Add the remaining olive oil along with the peppers, onion and celery. Cook them down about 5 minutes to soften.
Add the garlic and cook another minute, stirring.
Stir in the tomato paste and cook another minute.
Add the reserved chicken back to the pan along with the tomato sauce, stock, Worcestershire sauce, hot sauce, Creole seasoning and bay leaves.
Stir and simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like. Taste for salt and pepper.
Remove the bay leaves. Garnish with parsley and/or sliced jalapenos
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Spicy & Hearty Chicken Creole
By Terrie Lewis | March 25, 2024
Prep: 10 min, Cook 30 min
Serves 4
Ingredients
1 1/2 pounds boneless chicken breast or thighs chopped into bite-sized chunks
3 tablespoons Creole seasoning divided, or more to taste
2 tablespoon olive oil divided
1 large green bell pepper chopped
1 medium yellow onion chopped
1 stalk celery chopped
4 cloves garlic chopped
6 ounce can tomato paste
2- 8 oz. cans tomato sauce
1 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 bay leaves
Salt and pepper to taste
Cooked Rice
Directions
Season the chopped chicken with 1 tablespoon Creole seasoning.
Heat a large pan to medium heat and add 1 tablespoon olive oil. Add the chicken and brown the pieces all over, about 5 minutes. Set aside and cover for now.
Add the remaining olive oil along with the peppers, onion and celery. Cook them down about 5 minutes to soften.
Add the garlic and cook another minute, stirring.
Stir in the tomato paste and cook another minute.
Add the reserved chicken back to the pan along with the tomato sauce, stock, Worcestershire sauce, hot sauce, Creole seasoning and bay leaves.
Stir and simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like. Taste for salt and pepper.
Remove the bay leaves. Garnish with parsley and/or sliced jalapenos
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