Creole Chicken and Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
6 people
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Calories
547 kcal
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Course
Main Course
Creole Chicken and Rice
Description
Creole Chicken and Rice brings together seasoned chicken pieces that are coated in a spiced flour blend and browned to create a crispy exterior. The chicken is then cooked in a roux-based stew finished with diced vegetables including onion, celery, garlic, and poblano chile, as well as fresh and canned tomatoes. The sauce is infused with dried thyme and bay leaves, layered with subtle spice from cayenne and chili powder, and accented with a mild hot sauce. The texture of the chicken is tender inside with a savory, thickened sauce enveloping each piece.
The accompanying steamed rice is cooked simply with bay leaves and a pinch of salt, and finished with diced scallions to add freshness and a mild onion flavor. This combination results in a comforting dish that balances spicy, herbal, and tomato flavors with satisfying textures. The recipe makes ample portions suitable for larger groups.
For best results, this recipe is prepared in a large pot, such as a 5-quart Dutch oven. It can also be finished in a slow cooker set to low or warm to meld flavors further. Adjust heat levels by altering the amount of cayenne pepper and hot sauce to suit personal preference. Leftovers keep well refrigerated for up to 5 or 6 days and freeze well for up to two months, making it a versatile dish to prepare ahead.
Ingredients
FOR THE SPICE RUB
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoon cayenne pepper use 1 teaspoon for less heat
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
FOR THE STEW
- 3 lbs chicken thighs and breasts, skinless and boneless, cut into 1-inch cubes
- ¾ cup vegetable oil
- 1½ cups all-purpose flour
- 1 small onion diced
- 3 talks celery diced
- 1 poblano chile seeded and diced
- 4 cloves garlic minced
- 4 Roma tomato chopped
- 1 oz can whole tomatoes crushed, or whole, crushed with your hands, juice included
- 4 cups chicken stock
- 1 tablespoon thyme dried, leaves
- 4 bay leaf fresh, or 2 dried
- 1 teaspoon hot sauce ie, Tobasco, Crystals, or our favorite: Louisiana
FOR THE STEAMED RICE
- 1 cup long-grain white rice
- 1½ cups water
- 2 bay leaf fresh
- Pinch kosher salt
- scallions diced
Instructions
Prepare the Chicken
- In a small bowl, mix together the ingredients for the rub,
- Heat the oil in a large pot, or Dutch oven, over medium-high heat until it begins to smoke a little.
- Place the chicken pieces in a large bowl, and add the rub mixture. Use your hands to evenly coat. Add the flour to the chicken, and again, use your hands to mix everything together. You will have excess flour in the bowl (this is okay).
- Working in two to three batches, shake off excess flour and transfer the chicken to the hot oil and fry until golden brown on all sides, about 4 to 5 minutes total. Use a slotted spoon to transfer chicken to a platter. Repeat with remaining chicken. Set aside.
- From the bowl that held the chick, scoop ¼ cup of extra flour and carefully add to the oil, and cook, stirring constantly, to create a medium-brown, peanut butter-colored roux, about 5 minutes.
- Add the onion, celery, poblano, and garlic, and cook for another 5 minutes.
- Add the chicken, tomatoes (fresh and canned with juice), stock, thyme, bay leaves, hot sauce, and 1½ teaspoon salt.
- Simmer over low heat for 40 minutes, stirring occasionally, until thickened to a light gravy and the chicken is very tender.
- Serve over Perfectly Steamed Rice with chopped scallions as garnish (recipe below)
MAKE THE STEAMED RICE
- Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15 - 20 minutes.
- Remove from heat, and keep covered for an additional 5 minutes.
- Remove the lid, cool for a few minutes, and then fluff the rice with a fork.
Notes
- This recipe yields enough to serve 6 to 8 people; using a large pot (5-quart or larger) is recommended to accommodate the volume.
- Mixing chicken thigh and breast meat cut into bite-sized pieces ensures varied texture and flavor.
- Adjust the heat by reducing cayenne pepper to 1 teaspoon and omitting hot sauce for very mild spice, or increasing cayenne and hot sauce to preference.
- Leftovers store well in the refrigerator for up to 5 or 6 days and freeze effectively for up to 2 months.
- Consider finishing the dish in a slow cooker on low or warm settings for convenient hands-off cooking and flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 1134mg | 47% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 29mg | 32% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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