Creole Chicken

Athena Kolbe, 38, Detroit

"It has been 10 years since I devised this dish, and it's still one of my family's favorites."

Yield: Serves: 4
Cost per Serving: $2.27
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Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 423
  • Fat: 21g
  • Saturated fat: 5g
  • Protein: 46g
  • Carbohydrate: 15g
  • Fiber: 4g
  • Cholesterol: 180mg
  • Sodium: 1978mg


  • 6 scallions, chopped
  • 8 cloves garlic
  • 3 tablespoons lime juice
  • Salt and pepper
  • 8 bone-in, skin-on chicken thighs, trimmed
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 jalapeño, seeded and finely chopped
  • 3 tablespoons tomato paste
  • 2 teaspoons dried thyme or 2 sprigs fresh thyme


  1. 1. In a food processor, blend scallions, garlic, lime juice, 1 Tbsp. salt and 1/4 tsp. pepper. Coat chicken with mixture. Place in a ziplock bag. Seal and chill for at least 1 hour.
  2. 2. Warm oil in a skillet over medium-high heat. Pat chicken dry; brown on both sides, about 5 minutes. Remove to a plate. Reduce heat to medium; add 3 Tbsp. water. Scrape up browned bits from pan. Sauté onion and bell pepper until tender, about 5 minutes. Add jalapeño. Sauté 1 minute longer.
  3. 3. Stir tomato paste into 1 cup warm water. Stir into skillet with thyme. Put chicken in skillet. Bring to a boil, cover and simmer until cooked through, about 30 minutes. Remove chicken. Simmer sauce until thickened slightly, about 10 minutes. Serve.
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