Creole Chicken

As an Italian-American, tomato-based sauces are among my absolute favorite. So it should come as no surprise that I crave a good Creole Chicken with a zesty tomato based sauce.

recipe
About Recipe
Creole Chicken

As an Italian-American, tomato-based sauces are among my absolute favorite. So it should come as no surprise that I crave a good Creole Chicken with a zesty tomato based sauce.

Ingredients :
  • 1 tablespoons vegetable oil
  • 1 medium yellow onion diced
  • 1 bell pepper seeded and diced
  • 1/2 cup scallions chopped
  • 30 ounces diced tomatoes un-drained
  • 2 tablespoons hot sauce
  • 1 tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon marjoram
  • 3 1/3 pounds chicken drumsticks
  • 4 links chicken andouille sausage sliced into discs
  • 6 cups cooked rice optional
Directions :

  1. In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.

  2. Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.

  3. Transfer chicken to 9×13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.

  4. Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!

  5. If you’ve tried this recipe, come back and let us know how it was!

Categories