Chicken Creole


Make this one week evening, when you are in hurry but you need to whip something flavorful.


2 c chicken (canned or already boiled, with broth)
4 sli bacon
1 onion
1⁄2 c celery
1⁄2 c bell pepper
1 c rice
  broth (chicken broth or stock)
1⁄2 t salt
2 pn pepper


  1. Drain the chicken into a 2 cup measuring jug, reserving the liquid.
  2. Cook the bacon pieces in a large skillet until crisp. Add the onions, green peppers, celery and garlic. Sauté the mix for about 10 minutes or until tender.
  3. Add enough chicken broth to the reserved liquid from canned chicken to equal 2 cups. Pour the broth, rice, tomato sauce, the salt and pepper, and a few drops of the hot pepper sauce, into the pan with the bacon mix. Cover and simmer for at least 25 minutes, stirring only occasionally.
  4. Add the chicken and cook with the pan covered for 5 to ten minutes, just until the rice is tender and the fluid has been absorbed.
12 servings
Preparation time
Cooking time
Total time
55 minutes


Check list of ingredients if using ready made stock or preparing chicken broth from a stock cube or powder.


Creole cuisine

moderate, poultry, simmer
main dish, rice dish
Louisiana food recipes
Food in U.S.A.