Matthew323
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I am just putting away a 5-qt batch of Chicken Creole.
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Preheat oven to 300° Fahrenheit.
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2 lg. cloves garlic, halved & sliced thinly
1 lg. yellow onion, 1/2" dice
6 ribs celery, 1/2" dice
1 lg. green bell pepper, 1/2" dice
2 Tbsp vegetable oil
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2 cups water
2 pkts. Goya powdered chicken stock
2 Tbsp tomato paste (tube)
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4 14.5 oz. cans stewed tomatoes
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1 Tbsp fresh ground black
pepper
2 Tbsp chili powder
1 tsp dried oregano
1 Tbsp kosher salt
3 Tbsp Lee & Perrins Worcestershire sauce
1Tbsp Crystal Hot sauce
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2 sm. sweet potatoes (3/4 lb.), 1/2" dice
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2 pounds skinless, bone-in, chicken thighs
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1. Saute #1 until soft & fragrant
2. Dump stewed tomatoes in a bowl. Rinse out cans to measure the 2 cups of water. Add to pot after the chicken stock.
3. Heat water to a simmer. Stir in bouillon powder & whisk. Whisk in the tomato paste. Add to the veggies in the pot.
4. Add spices & liquid seasonings, stir.
5. Add sweet potatoes, stir.
6. Submerge chicken thighs, in liquid.
7. Bring to a simmer, cover with oven-proof lid, and place in center of oven.
8. Braise for 2 hours.
9. Remove pot from oven, place on wire rack. Remove lid.
10. Gently remove thighs from braising liquid, and place on 1/2 sheet pan. Allow to cool until they can be handled with doubled vinyl disposable gloves.
11. Take a potato masher, and gently crush the solids until they are a rough puree, with some small chunks remaining.
12. Pull apart the meat, separating meat from bones, gristle, and tendons.
13. Shred meat with fingers, and return to pot. Stir to combine.
14. Adjust seasonings to taste.
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15. While dish is braising in oven, prepare the rice. I like a 65/35 mix of long grain white rice/long grain brown rice.
I measure them together, rinse them together, and cook them together in my rice cooker on the brown rice setting.
I do not find the white rice to become overcooked when cooked this way on the longer brown rice setting.
Bruce
The sweet potatoes are in the recipe to help moderate the spiciness. I have acid reflux, and I AM NOT SUPPOSED TO EAT TOMATOES.
But, I have been a good boy for a long while, and I needed to fulfill my craving for a Creole dish. So the heat is pretty moderate.
YOU can make it as searingly hot as you want it.
-----------------------------------------------------
Preheat oven to 300° Fahrenheit.
-----------------------------------------------------
2 lg. cloves garlic, halved & sliced thinly
1 lg. yellow onion, 1/2" dice
6 ribs celery, 1/2" dice
1 lg. green bell pepper, 1/2" dice
2 Tbsp vegetable oil
-----------------------------------------------------
2 cups water
2 pkts. Goya powdered chicken stock
2 Tbsp tomato paste (tube)
-----------------------------------------------------
4 14.5 oz. cans stewed tomatoes
-----------------------------------------------------
1 Tbsp fresh ground black
pepper
2 Tbsp chili powder
1 tsp dried oregano
1 Tbsp kosher salt
3 Tbsp Lee & Perrins Worcestershire sauce
1Tbsp Crystal Hot sauce
-----------------------------------------------------
2 sm. sweet potatoes (3/4 lb.), 1/2" dice
-----------------------------------------------------
2 pounds skinless, bone-in, chicken thighs
-----------------------------------------------------
1. Saute #1 until soft & fragrant
2. Dump stewed tomatoes in a bowl. Rinse out cans to measure the 2 cups of water. Add to pot after the chicken stock.
3. Heat water to a simmer. Stir in bouillon powder & whisk. Whisk in the tomato paste. Add to the veggies in the pot.
4. Add spices & liquid seasonings, stir.
5. Add sweet potatoes, stir.
6. Submerge chicken thighs, in liquid.
7. Bring to a simmer, cover with oven-proof lid, and place in center of oven.
8. Braise for 2 hours.
9. Remove pot from oven, place on wire rack. Remove lid.
10. Gently remove thighs from braising liquid, and place on 1/2 sheet pan. Allow to cool until they can be handled with doubled vinyl disposable gloves.
11. Take a potato masher, and gently crush the solids until they are a rough puree, with some small chunks remaining.
12. Pull apart the meat, separating meat from bones, gristle, and tendons.
13. Shred meat with fingers, and return to pot. Stir to combine.
14. Adjust seasonings to taste.
-----------------------------------------------------
15. While dish is braising in oven, prepare the rice. I like a 65/35 mix of long grain white rice/long grain brown rice.
I measure them together, rinse them together, and cook them together in my rice cooker on the brown rice setting.
I do not find the white rice to become overcooked when cooked this way on the longer brown rice setting.
Bruce
The sweet potatoes are in the recipe to help moderate the spiciness. I have acid reflux, and I AM NOT SUPPOSED TO EAT TOMATOES.
But, I have been a good boy for a long while, and I needed to fulfill my craving for a Creole dish. So the heat is pretty moderate.
YOU can make it as searingly hot as you want it.
Last edited by a moderator:
, I put that in my 'need to try' recipe section
