Creole Chicken

    Creole Chicken

    Recipe photo: Creole Chicken
    1

    Creole Chicken

    (150)
    5hr35min


    147 people made this

    About this recipe: This is a family favourite and easy to prepare in the slow cooker. The chicken has a bite to it but one can control the heat by limiting the amount of hot pepper sauce used. Even if you don't like very spicy food, include a few drops for flavour.

    Ingredients
    Serves: 8 

    • 8 chicken thighs
    • 120g cooked ham, cut into 2cm cubes
    • 1 (400g) tin chopped tomatoes
    • 1 green pepper, chopped
    • 6 spring onions, chopped
    • 150g tomato puree
    • 1 teaspoon salt
    • 2 dashes hot pepper sauce
    • 500ml water
    • 200g uncooked long grain white rice
    • 250g Polish sausage, sliced diagonally

    Method
    Prep:15min  ›  Cook:5hr20min  ›  Ready in:5hr35min 

    1. In a slow cooker, place the chicken, ham, tomatoes, green pepper, spring onions, tomato puree, salt and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.
    2. Combine water and rice in a medium saucepan. Bring to the boil. Reduce heat, cover, and simmer for 20 minutes.
    3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.

    Polish sausage

    If you can't find Polish sausage (available in larger supermarkets and Polish shops), simply use your favourite pork sausage.

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    Reviews & ratings
    Average global rating:
    (150)

    Reviews in English (115)

    by
    34

    I changed this recipe some. I added some onion and celery and used more tomato sauce than called for (because it was the only size can I found). I used more hot sauce than called for and added some cayenne pepper and garlic. I took the sausage out of the casing and cooked it up with some red pepper and added it for the last 30 minutes or so (after shredding the chicken). I tried adding the rice into the creole mixture, but both my husband and I agree, we should have kept the rice separate. I think it soaks up too much of the sauce. It seems a bit too dry when you reheat. It would be better if kept separate until put on your plate to eat. Good base recipe and pretty easy.  -  17 Mar 2003  (Review from Allrecipes US | Canada)

    by
    22

    This one is a WINNER!!!!! I seasoned the chicken with cajun seasoning and added chopped jalepeno's (the kind in a jar), omitted the ham and took about a half of a pound of spicy italian sausage out of its casing and put it in with the chicken at the start. It was super HOT and flavorful! The dish holds well on low for a long time - the second time I made it it was in the crock for 10 hours before we ate and I couldn't tell the difference. I do take the skin off of the thighs before cooking, and the meat is so tender it just falls off the bone. Delicious! Thanks for a great recipe, Nancy!!!  -  06 Mar 2003  (Review from Allrecipes US | Canada)

    by
    19

    Very easy and simple to modify to your own taste. I added an extra can of diced tomatoes and a heaping teaspoon of chopped garlic. I HIGHLY suggest using the skinless thigh filets that you can find in the store -no bones, no skin, not so fatty and it isn't as dry as breasts. Next time I may add some okra or celery and more hot sauce too. I also followed the advice of serving it over rice rather than combining it in the crockpot.  -  04 Mar 2006  (Review from Allrecipes US | Canada)

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