|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||75%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||11%|
|Total Sugars 7g|
|Vitamin C 122mg||609%|
|*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.|
There are a few variations of Louisiana Chicken and this is a Creole-style version. Chicken pieces are sautéed and joined with a delicious blend of tomatoes, peppers, onion, garlic, spices and seasonings, and a touch of Tabasco sauce. This dish is made in one pan making for a very easy cleanup after the meal.
The recipe calls for chicken parts, but we like to use bone-in chicken thighs with skin in a dish like this. You may use boneless chicken breasts, but they will take less time so watch them carefully. Make sure you don't overcook chicken breasts, as they tend to be dry when cooked too long.
This style of Louisiana chicken is a perfect dish to serve for a Sunday dinner or for a special occasion. Good accompaniments to serve this chicken with are hot cooked rice, a tossed salad, and crusty French bread.
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
Gather the ingredients.
In a large skillet or sauté pan over medium heat, melt the butter with the vegetable oil. Sauté the chicken slowly until nicely browned on all sides. Remove chicken pieces as they brown.
Add the onion and garlic to chicken drippings and sauté until the onion is tender or about 5 minutes.
Lower heat to medium-low; blend in flour and cook, stirring, for 2 minutes.
Remove skillet from heat. Stir in tomatoes, thyme, parsley, bay leaf, salt, and Tabasco sauce. Add chicken pieces back to the skillet.
Return to heat and cook over low heat, stirring occasionally, for 15 minutes. Add the chopped green and red bell peppers. Cover and continue to cook over low heat for about 25 minutes longer, or until chicken is tender and cooked through.
Serve with hot cooked rice, a tossed salad, and crusty French bread.
Check the chicken with an instant-read thermometer to ensure that it has reached the internal temperature of 165 F, which is the minimally safe temperature USDA recommends chicken be cooked till.
- Use bone-in chicken thighs or boneless chicken breasts in place of the whole chicken cut-up parts.
- Replace one of the green peppers with a yellow or orange bell pepper for additional color and flavor.
How to Store
Leftovers of this Louisiana chicken recipe can be placed in an airtight container and put in the refrigerator, where they will keep for three to four days.