Creole Chicken

Creole Chicken

Ingredients:

3-4# Bone-in chicken legs

1 - onion (diced)

1 - pepper (diced)

1 - 15z can diced tomatoes

1 - 15z can tomato sauce

3 -TBS olive oil (for pan frying chicken)

2 - Tbs of Creole in the bayou

2 - Tbsp flat leaf parsley chopped (garnish)

Instructions:

1. Separate chicken thighs from the leg. So you have two pieces.

2. Season all the chicken using half the Creole in the bayou spice blend

3. Heat large high edge skillet or use a Dutch Oven. Once hot add the oil

4. Place the chicken in the skillet skin side down; this is to get it a nice golden brown color. About 3 mins, flip and do the other side.

5. Remove chicken from skillet

6. Cook the diced onion and peppers in the same pan until they are soft

7. Deglaze the pan with tomato sauce

8. Make sure you get the bits off the bottom

9. Add the diced tomatoes bring to a simmer

10. Add the remaining Creole in the Bayou

11. Add the chicken back and simmer for about 20 mins on Med-low.

12. Serve over rice

• 13. Garnish with parsley