Creole Chicken
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Prep:
15 min. -
Cook:
40 min. -
Serves:
6
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 cup | hot water |
| 1 | (4 - 5 lb) whole chicken, cut into 8 pieces |
| 3 Tbsp | vegetable oil |
| 1 cup | diced white onion |
| 1 cup | diced green bell pepper |
| 1 cup | diced celery |
| 1 Tbsp | minced garlic |
| 2 Tbsp | all-purpose flour |
| 1 can | (15-ounce) petite diced tomatoes, drained |
| 1 tsp | dried thyme |
| 3 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
Directions
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1
Mix the Roasted Chicken Base with the hot water.
-
2
Season the chicken pieces with salt and pepper. Add the oil to a large pan and heat over medium high. Add the chicken to the pan, being careful not to overcrowd and brown for 2 - 3 minutes per side. Remove the chicken from the pan to a plate and set aside.
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3
Add the onion, peppers and celery to the pan and cook for 2 - 3 minutes. Add the garlic and flour, stir to combine and cook for 30 seconds more. Add the Roasted Chicken broth, tomatoes, thyme and Hot Sauce to the pan and bring to a simmer. Add the chicken back to the pan and cook covered for 20 minutes. Uncover the pan and cook for 10 more minutes.
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4
Remove the pan from the heat and serve with cooked rice or buttered noodles.