Chicken Louisiana

Creole chicken


Photo by Cathy Scola / Getty Images 

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Yield: 1 chicken
Nutrition Facts (per serving)
996 Calories
59g Fat
15g Carbs
97g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 996
% Daily Value*
Total Fat 59g 75%
Saturated Fat 17g 83%
Cholesterol 381mg 127%
Sodium 927mg 40%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 97g
Vitamin C 122mg 609%
Calcium 96mg 7%
Iron 8mg 42%
Potassium 1170mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy this Creole-style chicken dish with hot cooked rice and a salad. The recipe calls for chicken parts, but I like bone-in chicken thighs with skin in a dish like this. You may use boneless chicken breasts, but they will take less time. Make sure you don't overcook chicken breasts, as they tend to be dry when cooked too long.


  • 1 tablespoon butter

  • 1 tablespoon vegetable oil

  • 1 (3- to 3 1/2-pound) broiler chicken, cut into pieces

  • 1 medium onion, sliced

  • 2 cloves garlic, smashed and minced

  • 2 tablespoons all-purpose flour

  • 1 (14 1/2-ounce) can tomatoes, sliced, undrained

  • 1 teaspoon thyme, crumbled

  • 2 teaspoons dried parsley leaves

  • 1 bay leaf

  • 1 teaspoon salt

  • 1/4 teaspoon Tabasco sauce

  • 2 cups chopped green bell pepper

  • 1 cup chopped red bell pepper

Steps to Make It

  1. In a large skillet or sauté pan over medium heat, melt butter with the vegetable oil. Sauté chicken slowly until nicely browned on all sides. Remove chicken pieces as they brown.

  2. Add onion and garlic to chicken drippings and sauté until onion is tender, or about 5 minutes.

  3. Lower heat to medium-low; blend in flour and cook, stirring, for 2 minutes.

  4. Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay leaf, salt, and Tabasco sauce. Add chicken pieces back to the skillet.

  5. Return to heat and cook over low heat, stirring occasionally, for 15 minutes. Add green and red bell pepper. Cover and continue to cook over low heat for about 25 minutes longer, or until chicken is tender and cooked through.

  6. Serve with hot cooked rice, a tossed salad, and crusty French bread.