Recipe: Tasty Creamy Chicken Creole

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Onions, bell pepper, and celery get together with bacon to add flavor to this tasty chicken dish. Some cream or milk is stirred into the sauce near the end of cooking time, making a flavorful "gravy" to serve along with the chicken. In a large frying pan, heat the oil over medium heat. You can have Creamy Chicken Creole using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Creamy Chicken Creole

1. It's cubes of Chicken breast cut into.
2. You need of Green and Red bell pepper.
3. You need halves of Potato marbles cut into.
4. It's of Red Onion.
5. It's of Liver spread.
6. You need 1/4 cup of green peas.
7. It's of Spanish Paprika.
8. It's of Sesame seeds.
9. You need cubes of Chayote cut into.
10. It's 1 of medium size carrot.
11. Prepare 1/2 cup of full cream milk.
12. Prepare of Toasted garlic.
13. You need 1 tsp of pepper and salt to taste.
14. You need 1 tsp of brown sugar.
15. Prepare of Olive oil.

Add the garlic, onion, celery and pepper. Creamy Chicken Creole step by step. Cut the chayote, carrots, red and green bell pepper into cubes. Add the potatoes, chayote and carrots sauté and then pour in the milk.

Creamy Chicken Creole instructions

1. Wash all veggies. Cut the chayote, carrots, red and green bell pepper into cubes..
2. Add oil in a pan and cubes chicken in garlic and onions for 5 mins.
3. Add the potatoes, chayote and carrots sauté and then pour in the milk. Let it simmer for 10 minutes until veggies and chicken are cooked..
4. Add the liver spread, simmer for 3 minutes then add the red and green bell pepper, salt, paprika, pepper, and sugar to taste..
5. Add the green peas and sesame seeds, simmer for another 5 minutes. Great with hot rice! Serve!.

Creamy Chicken Creole step by step. Cut the chayote, carrots, red and green bell pepper into cubes. Add the potatoes, chayote and carrots sauté and then pour in the milk. Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken.