Best 6 Chicken Creole With Chile Cream Sauce Recipes
Tantalize your taste buds with a culinary journey to the vibrant streets of New Orleans with our delectable Chicken Creole with Chile Cream Sauce. This classic dish bursts with bold flavors, where tender chicken simmers in a rich and savory Creole sauce, infused with the trinity of bell peppers, celery, and onions. The addition of ripe tomatoes, aromatic herbs, and zesty spices creates a symphony of flavors that dance on your palate. Served over a bed of fluffy rice, this dish is a celebration of Louisiana's rich culinary heritage.
But the adventure doesn't end there. This article is a treasure trove of culinary delights, featuring a diverse collection of recipes that cater to every palate. From the hearty and comforting Sausage and Rice Dressing, bursting with savory flavors, to the indulgent Bananas Foster, a New Orleans classic dessert that elevates the humble banana to an extraordinary treat, this article has something for every food enthusiast.
So, embark on this culinary adventure, let your taste buds guide you through the vibrant streets of New Orleans, and savor the authentic flavors of Creole cuisine.
CREOLE BAKED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
- Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
- Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.
CHICKEN CREOLE WITH CHILE CREAM SAUCE RECIPE
Creamy and spicy flavors provide a delicate balance of deliciousness to this chicken creole recipe. The dish is finished off with a tangy hint of lime.
Provided by Grace Fields
Categories Sauteed
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Season the chicken with the Creole seasoning
- Heat the oil in a 10-inch skillet over medium-high heat
- Add the chicken and cook until well browned on both sides
- Stir the soup, water, chiles and lime juice in the skillet and heat to a boil
- Reduce the heat to low
- Cook for 5 minutes or until the chicken is cooked through
- Stir in the sour cream and cook until the mixture is hot and bubbling
- Serve the chicken and sauce with the rice
- Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 305, Total Fat 16g, Saturated Fat 5g, Cholesterol 95mg, Sodium 448mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 31g, Vitamin A 13%DV, Vitamin C 39%DV, Calcium 3%DV, Iron 7%DV
Nutrition Facts : Carbohydrate 12.63g, Cholesterol 72.61mg, Fat 21.31g, Fiber 1.20g, Protein 21.81g, SaturatedFat 6.48g, ServingSize 4.00 Person, Sodium 1,150.96mg, Sugar 0.00, UnsaturatedFat 8.96g
FOODCHANNEL EDITOR
Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles. This New Orleans-inspired dish will bring flavor excitement to your kitchen. Recipe courtesy of: Campbell's Kitchen
Provided by By FoodChannel Editor | March 15, 2011 1:13 pm
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- 1 Season the chicken with the Creole seasoning. 2 Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. 3 Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. 4 Stir in the sour cream and cook until the mixture is hot and bubbling. Serve the chicken and sauce with the rice.
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
BAKED CHICKEN THIGHS IN HATCH CHILE CREAM SAUCE
I keep Hatch chiles in my freezer year-round and am always experimenting different dishes to make with them. I served this dish over white rice. Feel free to use canned Hatch chiles if fresh are not in season.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper.
- Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
- Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
- Place chicken on top of onions and chiles and cover with foil.
- Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 563.2 calories, Carbohydrate 12.3 g, Cholesterol 176.1 mg, Fat 39.8 g, Fiber 1.7 g, Protein 37.5 g, SaturatedFat 15.5 g, Sodium 472.5 mg, Sugar 4.5 g
CHICKEN CREOLE
Easy and tasty!
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
- Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
- Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g
Tips:
- For a richer sauce, use chicken thighs instead of breasts.
- If you don't have a Dutch oven, you can use a large skillet or braising pan.
- Be sure to season the chicken well with salt and pepper before browning.
- Don't overcrowd the pan when browning the chicken. Cook it in batches if necessary.
- Cook the chicken until it is browned on all sides and cooked through.
- Add the vegetables and cook until they are softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and bring to a simmer.
- Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened.
- Stir in the cream and chile peppers and cook until heated through.
- Serve over rice or pasta.
Conclusion:
This Chicken Creole with Chile Cream Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the vegetables add a nice crunch. Serve this dish over rice or pasta for a complete meal.
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