One of my favorite dishes is Chicken Creole. Why is it one of my favorites? Well it’s a combination of fresh tomatoes seasoned with the Holy Trinity (onion, bell pepper, celery), it’s not too heavy, and it’s just really good comfort food.
Chicken Creole starts with browning the meat followed by a handful of aromatics and spices. I do not use a roux for this sauce but because I dredge my chicken in flour before browning, it helps to thicken the sauce a bit.
“You don’t need a silver fork to eat good food”– Paul Prudhomme
Chicken Creole is not fussy but tastes like you spent some time in the kitchen. This dish has a small kick, thanks to the cayenne pepper and jalapeño, but feel free to add or lessen the pepper content if you wish. This dish tastes even better the next day, freezes well, and is a super-convenient weeknight meal. I like mine with rice but this is fantastic over pasta as well!