Creole Chicken and Rice

Ingredients

In this adaptation, the traditional Greek dish "Kotopoulo me ryzi" is transformed into a Creole-inspired delight. The original Greek recipe typically uses lemon juice and oregano for flavoring, while the Creole version incorporates a blend of spices like paprika, cayenne pepper, and thyme to create a bolder and spicier profile. Additionally, the original Greek dish is usually served with plain rice, whereas the Creole adaptation uses fluffy rice to soak up the flavorful sauce. We alse have the original recipe for Kotopoulo me ryzi, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 2 teaspoons paprika 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups cooked rice (380g / 13.4 oz) 2 cups cooked rice (380g / 13.4 oz)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
4. 4.
   Add the minced garlic and cook for an additional minute.
5. 5.
   Stir in the diced tomatoes, chicken broth, paprika, cayenne pepper, and dried thyme. Season with salt and pepper to taste.
6. 6.
   Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Serve the chicken and sauce over cooked rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can remove the skin before cooking. However, keeping the skin on adds extra flavor and moisture to the dish.
• Diced tomatoes — If fresh tomatoes are in season, you can substitute them for canned diced tomatoes. Simply blanch, peel, and dice the fresh tomatoes before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the sauce.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the recipe.
• Make sure to use bone-in and skin-on chicken thighs for maximum flavor and tenderness.
• Allow the chicken to rest for a few minutes before serving to allow the flavors to meld together.
• This dish tastes even better the next day, so consider making it ahead of time for a quick and flavorful meal.

Serving advice

Serve the Creole Chicken and Rice hot, with the chicken placed on top of a bed of fluffy rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, place the chicken thigh on a bed of rice and spoon the flavorful sauce over the top. Sprinkle some fresh parsley on the sauce for an added touch of green.