Hey, y'all! Welcome back to Restless Chipotle Kitchen, where today we're diving into a vintage recipe that's going to spice up your mealtime! We're making Creole Chicken, a dish that's not only quick and easy but also packs a punch with its classic Southern comfort food vibes. And the best part? You can whip this up in under 30 minutes! So, grab your apron, and let's get cooking with this flavor-packed, time-saving wonder that's sure to become a new favorite in your recipe collection. Stay tuned as we dive into this delicious adventure, showing you step by step how to master Creole Chicken, a perfect blend of simplicity and taste. Let's get started!
Recipe:
2 ½ pounds chicken breasts or thighs - boneless & skinless
1 ½ cups onions chopped
1 ½ cups bell pepper chopped
1 ½ cups celery chopped
14.5 ounces Rotel tomatoes and chiles undrained
1 ¼ cup chicken stock may need more
6 ounces tomato paste
¼ teaspoon pepper
½ teaspoon kosher salt
2 ½ teaspoons Italian seasoning
2 cups cooked rice
Cut chicken into bite-sized pieces.
Heat about 2 tablespoons of the oil to the skillet until it shimmers - watch carefully!
Add chicken to the hot oil in the skillet, but do not crowd - you may need to cook it in batches.
Saute chicken pieces in the oil until the outside is golden brown and the interior registers 160F on an instant-read thermometer.
Remove the chicken from the skillet and keep warm on a plate.
Add the remaining oil to the same skillet.
Saute the onion, bell pepper, and celery until tender.
Stir in the Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning.
Bring to a simmer, reduce heat, and cover.
Simmer for 5 to 10 minutes or until the mixture is cooked down to your liking.
Stir the chicken into the vegetables in the pan.
Heat through.
Serve with the cooked rice.
Cajun Seasoning - www.restlessch...
How to season a cast iron skillet - www.restlessch...
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