Creole Chicken

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

If you like a dish with a little zip to it, you’ll love our Original “Louisiana” Brand Creole Chicken.  It’s especially good served over rice.


  • 1 (4 - 5 pound) whole chicken, cut into 8 pieces
  • 3 tablespoons vegetable oil
  • 1 cup diced white onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 1 cup hot water
  • 1 (15-ounce) can petite-diced tomatoes, drained
  • 1 teaspoon dried thyme
  • 3 tablespoons The Original “Louisiana” Brand Hot Sauce™


  • 1. 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, careful not to overcrowd. And brown for 2 - 3 minutes per side. Remove the chicken from the pan to a plate and set aside.
  • 2. 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. Remove the pan from the heat and serve with cooked rice or buttered noodles
  • Servings : 6