Recipe Background
Being authentic, whether as a person or in the food that we prepare, makes every experience more pleasurable. You will truly love the authentic nature of Easy Chicken Creole. You don't have to be a mama from Louisiana to whip up this honest to goodness, close-to-homegrown, tender chicken and tangy tomato-covered original delight. The Southern spices and flavoring in this sauce will make themselves right at home, and you'll be wishing you'd invited them to come sit for a spell long before now. So, be true to yourself and get back to your roots, or branch out to explore something new with Easy Chicken Creole. It's a bona fide winner for dinner!
Being authentic, whether as a person or in the food that we prepare, makes every experience more pleasurable. You will truly love the authentic nature of Easy Chicken Creole. You don't have to be a mama from Louisiana to whip up this honest to goodness, close-to-homegrown, tender chicken and tangy tomato-covered original delight. The Southern spices and flavoring in this sauce will make themselves right at home, and you'll be wishing you'd invited them to come sit for a spell long before now. So, be true to yourself and get back to your roots, or branch out to explore something new with Easy Chicken Creole. It's a bona fide winner for dinner!
Ingredients
- 1/4 cup canola oil
- 1 cup celery sliced
- 1 cup green pepper chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 6 cups chicken cooked and shredded
- 2 (6-ounce) cans tomato paste
- 1/4 cup fresh parsley chopped
- 4 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 16 drops hot pepper sauce
- rice to taste, cooked
Directions
- Heat the oil in a large skillet over medium heat.
- Add the celery, the green pepper, and the onion to the skillet and sauté until they are tender.
- Add the garlic to the celery mixture and cook for 1 minute.
- Add the flour to the celery mixture and cook, stirring occasionally, until browned, about 5 minutes.
- Stir the broth into the celery mixture, bring to a boil, and cook, stirring constantly, about 2 minutes.
- Add the chicken, the tomato paste, the parsley, the Worcestershire sauce, the lemon juice, the salt, the pepper, the sugar, the thyme, and the hot sauce to the broth mixture and return to a boil.
- Reduce the heat, cover the skillet, and simmer the celery mixture until heated through, about 10 minutes.
- Serve the Creole with the rice.
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