Creole Chicken Fricassee with White Rice

Creole Chicken Fricassee with White Rice ingredients

• 2.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 1.5 tbsp Creole seasoning
• 0.5 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 medium yellow onion
• 2 large celery stalks
• 1 medium green bell pepper
• 4 cloves garlic
• 14.5 oz diced tomatoes (canned, undrained)
• 2.5 cups chicken stock
• 1 large bay leaf
• 0.5 tsp dried thyme
• 0.5 tsp hot sauce (e.g., Crystal or Tabasco)
• to taste salt
• to taste black pepper
• 3 green onions
• 1.5 cups long-grain white rice
• 3 cups water

How to make Creole Chicken Fricassee with White Rice

1. Pat the chicken pieces dry thoroughly with paper towels. In a shallow dish, combine 1 tablespoon of Creole seasoning with 0.5 cup of all-purpose flour. Dredge each chicken piece in the flour mixture, shaking off any excess.
2. Heat 3 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the floured chicken pieces to the hot oil, skin-side down, in batches if necessary to avoid crowding the pan.
3. Sear the chicken for 5-7 minutes per side, until deeply golden brown and crispy. Remove the seared chicken from the pot and set aside on a plate, leaving the rendered fat and browned bits in the pot.
4. Reduce the heat to medium. Finely dice the yellow onion, celery stalks, and green bell pepper. Add these 'Holy Trinity' vegetables to the pot and sauté for 8-10 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are softened.
5. Mince the 4 cloves of garlic and add them to the pot along with the remaining 0.5 tablespoon of Creole seasoning. Cook for another 1-2 minutes until fragrant, stirring constantly.
6. Stir in the 14.5 oz can of diced tomatoes (undrained). Cook for 3-5 minutes, allowing some of the liquid to evaporate and the flavors to concentrate, stirring occasionally.
7. Pour in 2.5 cups of chicken stock, adding the bay leaf and 0.5 teaspoon of dried thyme. Bring the mixture to a simmer, scraping any remaining browned bits from the bottom of the pot.
8. Return the seared chicken pieces to the pot, nestling them into the sauce. Ensure the liquid mostly covers the chicken. Reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the chicken is fork-tender and cooked through.
9. While the fricassee simmers, prepare the rice: In a separate pot, combine 1.5 cups of long-grain white rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender.
10. Once the chicken is tender, remove the bay leaf from the fricassee. Stir in 0.5 teaspoon of hot sauce. Taste the sauce and adjust seasonings with salt and black pepper as needed. The sauce should be rich, savory, and have a slight kick.
11. Serve the Creole Chicken Fricassee hot over beds of steamed white rice, garnished with thinly sliced green onions for freshness and color.

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