Best Bonnies Creole Chicken Recipes

CHICKEN CREOLE

Chicken Creole image

This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.

Provided by The Southern Lady Cooks

Time 35m

Number Of Ingredients 12

Ingredients

4 to 6 chicken breasts (I use the frozen boneless, skinless ones cut into inch size pieces)
1/4 cup oil
1 medium onion (chopped)
1 green pepper (chopped)
1 cup celery (chopped)
1 14.5 ounce can petite diced tomatoes, undrained
1 cup chicken broth
1 6 ounce can tomato paste
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon each dried basil (oregano, thyme, marjoram, and minced garlic)
2 cups rice (cooked according to package directions.)

Steps:

Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

CHICKEN CREOLE

Chicken Creole image

I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CREOLE SKILLET DINNER

Creole Skillet Dinner image

While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken ... or add all three. -Bonnie Brann, Pasco, Washington

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 23

Ingredients

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped red onion
3 garlic cloves, minced, divided
1-1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 green onions, sliced
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons butter
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/3 cup sliced almonds, toasted

Steps:

In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Discard bay leaf. , In a skillet over medium-high heat, saute the next 7 ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. , In another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.

Nutrition Facts : Calories 491 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 75g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.