Follow these steps for perfect results
vegetable oil
all-purpose flour
green pepper
chopped
onion
chopped
cooked chicken
torn meat off bones
stewed tomatoes
undrained and squished
sliced mushrooms
undrained
fresh parsley
chopped
Worcestershire sauce
garlic
minced
soy sauce
sugar
fresh ground pepper
salt
hot sauce
file powder
for garnish
Heat vegetable oil in a heavy skillet over high heat.
Stir in flour.
Cook, stirring constantly, for about 5 minutes or until the mixture turns a copper penny color (roux).
Reduce heat to medium.
Add green pepper and onion to the skillet.
Cook for 10 to 15 minutes, or until tender, stirring occasionally.
Add cooked chicken, stewed tomatoes (squished), sliced mushrooms, parsley, Worcestershire sauce, minced garlic, soy sauce, sugar, pepper, salt, and hot sauce to the skillet.
Stir well to combine all ingredients.
Cover the skillet and simmer for 20 minutes, stirring occasionally.
Serve Chicken Creole over hot cooked rice or pasta.
Sprinkle with file powder, if desired.
Expert advice for the best results
Adjust the amount of hot sauce to your preferred spice level.
For a thicker sauce, simmer uncovered for the last 5 minutes of cooking.
Serve with a side of crusty bread to soak up the sauce.
Everything you need to know before you start
Medium
Can be made a day ahead and reheated.
Garnish with fresh parsley or a sprinkle of file powder.
Serve over white rice.
Serve over pasta.
Serve with a side of cornbread.
Complements the savory flavors.
A refreshing counterpoint to the richness.
Discover the story behind this recipe
A staple of Creole cuisine, reflecting a blend of French, Spanish, African, and Native American influences.
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