Cuisine: African, American, Creole, Eastern European, German
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Love the deep soul flavor of your grandma’s Creole chicken? Love fresh? Here’s grandma’s Creole Chicken with a twist of freshness? Soul with fresh, or as I state it “fresh soul” it’s the new trend for those willing to try (yes my kids roll their eyes when I told them that joke as well.) However, once you try this you can send me a thank you card!
Ingredients
Adjust Servings
-
Avocado Crema
- Cliantro Rice
- Creole Seasoning
- Creole Chicken
- Creole Sauce
Instructions
-
Avocado Crema
- Mix all ingredients together in a blender season till smooth Creole Seasoning
- Mix all ingredients together in a bowl Creole Chicken
- Heat butter and oil in a brazier over med-high heat
- Add chicken and cook 5 mins per side
- Check to make sure chicken reaches an internal temp of 165 degrees
- Set aside to rest Creole Sauce
- In the brazing pan that you cooked the chicken in and add onions, green bell pepper, red bell pepper over med head scraping bottom of pan till tinder
- Add the rest of the ingredients and simmer till desired thickness (15-20 Mins) Cilantro Rice
- Pre-heat oven to 350 degrees
- Melt butter
- Add onions and sweat till soft
- Boil chicken stock in another pot
- Once onions are soft add boiling stock and cilantro cover and place in the oven for 18-20 mins till done