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"Those who forget the pasta are condemned to reheat it."--Unknown

Creole Chicken Recipe

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This recipe for Creole Chicken is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch parsley, chopped
2 green peppers, chopped
1 large onion, chopped
3 cloves garlic, minced
Oil for sauteing
1 large can tomatoes, diced
3 tbsp. chili powder
1 tbsp. cumin
Salt (to taste)
Pepper (to taste)
4 chicken breasts
4 chicken thighs
Flour (for dredging)
Hungarian paprika
1 - 2 tbsp. drippings (from cooking chicken)
Directions:
Directions:
Saute first four ingredients in cooking oil, stirring regularly. Add tomatoes, spices, and salt and pepper. Move all to roaster.

Dredge chicken in flour then sprinkle on paprika generously. Fry in skillet until brown, turning twice (be sure it is nicely browned). To the roaster, add cooked chicken, adjust seasonings (especially chili powder), and add the drippings to sauce and bake at 275º covered for 1 1/2 to 2 hours.
Personal Notes:
Personal Notes:
You can cook this dish earlier in the day, then let set until reheating time for dinner. The taste is enhanced this way. I often add green onions during cooking -- chopped whites 30 minutes before cooking ends and chopped green tops 15 minutes before cooking ends. Good sides are rice and green beans with artichokes. A green or wilted salad is always good too.

 

 

 

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