Baked Creole Chicken Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
690 kcal
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Course
Main Course
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Cuisine
Creole
Baked Creole Chicken Recipe
Description
This Baked Creole Chicken recipe begins by sautéing a trinity of vegetables—yellow onion, bell pepper, and scallions—in vegetable oil until soft, creating a flavorful base. Canned diced tomatoes and a robust mix of spices including hot sauce, paprika, thyme, oregano, garlic powder, black pepper, cayenne, salt, and marjoram are added and cooked down to develop a thick, richly spiced Creole sauce.
Chicken drumsticks are seasoned and browned in batches to render flavorful crusts, then combined with sliced andouille sausage in a roasting pan. The vegetable sauce is poured over the meats before baking, allowing the flavors to meld and the chicken to finish cooking thoroughly. The final internal temperature ensures juiciness and food safety.
The completed dish is traditionally served over cooked rice, which soaks up the spicy Creole sauce. The combination of tender chicken, spicy sausage, and savory vegetables creates a hearty and well-rounded one-pan meal. The recipe is suitable for family dinners where bold flavors are desired.
Ingredients
- 1 tablespoons vegetable oil
- 1 yellow onion diced, medium
- 1 bell pepper seeded and diced
- 1/2 cup scallions chopped
- 30 ounces diced tomatoes un-drained
- 2 tablespoons hot sauce
- 1 tablespoons paprika
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt fine sea salt
- 1/2 teaspoon marjoram
- 3 1/3 pounds chicken drumstick
- 4 chicken andouille sausage sliced into discs, links
- 6 cups rice optional, cooked
Instructions
- In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
- Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.
- Transfer chicken to 9x13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
- Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 55g | 18% |
| Protein | 44g | 88% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 1478mg | 62% |
| Potassium | 958mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 45mg | 50% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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