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Chicken Creole
chicken with vegetables in a spicy Creole sauce
When I first came up with this recipe, Creole seasoning was readily available. Over time, however, its popularity waned and it is now hard to find. Because I didn't want to miss out on the unique flavour, I decided to experiment with the basic ingredients to produce my own mixture.
400-500g diced chicken
1 sliced onion
1 sliced carrot
½ cup frozen peas and corn
1 small can champignons pieces and stems
OR 4 chopped button mushrooms
1 can diced tomatoes
½ cup water
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 Tbsps cream sherry
1 Tbsp plain flour
1 chicken stock cube OR 1 tsp powder
½ tsp salt
½ tsp garlic powder
¼ tsp peri peri (optional)
¼ tsp ground black pepper
1 tsp Creole seasoning (see below for recipe)
Melt butter in a fry pan with olive oil, then fry chicken until golden. Add onion, mushrooms and carrot and stir-fry until onion turns translucent. Reduce heat, add sherry, crumble stock cube over mix and continue stirring for 2 minutes.
Combine salt, pepper, garlic and Creole seasoning with flour, sprinkle over mix and toss well to coat ingredients. Add water and stir until mixture thickens.
Add tomatoes, peas and corn, then mix well. Cover and simmer for 30 minutes, stirring occasionally. Add more water if the mixture starts to dry out.
If a spicier result is desired, add peri peri during the simmer period, BUT taste first!
Before serving, remove cover and continue to heat until liquid has reduced - should be thick, but NOT dry.
Serves 4 - 6 with rice and Freezes well
Creole Seasoning - ingredients are in parts: teaspoons, grams, ounces, etc.
1 chicken stock powder OR a crumbled stock cube
1½ fennel seeds
2 onion powder
1 garlic powder
1 paprika
1 cumin
1 thyme
1 chilli or peri peri
Mix well and store in an air-tight spice jar
Click here to view or print recipe in PDF.
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