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Chicken Creole

December 14, 2010

Not your typical plain chicken.  Add some spice, tomatoes and rice for a fabulous easy dinner.  Try this version or make up your own mild or as hot as you like.

Chicken Creole


  • 8 Pieces Chicken (2 legs, wings, breasts, thighs, or 6 skin on chicken breasts)
  • 1 Lemon (halved)
  • 2 T. Onion Powder
  • 2 t. Dried Thyme
  • 1 t. Dried Rosemary (ground)
  • 1 t. Salt
  • 1/4 t. Freshly Ground Pepper
  • Fresh Parsley (minced) Additional Parsley (for garnish)

Creole Sauce


  • 1 Onion (chopped)
  • 1 Sweet Red Pepper (finely chopped)
  • 1 Green Bell Pepper (finely chopped)
  • 1 Garlic Clove (finely minced)
  • 1/2 t. Fresh Rosemary Leaves (minced)
  • 1 t. Fresh Thyme (minced)
  • 1 T. Fresh Parsley (finely chopped
  • 1/2 C. Olive Oil
  • 1/4 C. Red Wine Vinegar
  • Salt
  • Freshly Ground Pepper


  1. Place chicken in a baking pan and squeeze lemon juice over
  2. In a bowl combine onion powder, thyme ground rosemary, salt and black pepper; sprinkle over the chicken pieces and bake until juices run clear (about 45 min.)
  3. Remove from oven and let rest
  4. While chicken is in oven saute the onion, peppers, and garlic until tender; stir in the rosemary, thyme and diced tomatoes; season with salt and pepper to taste
  5. Cover and simmer for about 15 minutes
  6. Serve chicken on warmed plates and spoon creole sauce over the chicken; add fresh parsley

(Serves 4-6)

Adapted from Asado Argentina

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