Do you start thinking of “comfort” foods when October rolls around? Did you know there is a such thing as Paleo Comfort Foods? This recipe for Paleo Chicken Creole Recipe falls right into that category!
With the official arrival of fall and the hope of cooler weather to come (not soon enough in Louisiana!), you start seeing Halloween decorations in the stores and garden mums on front porches. People begin longing for those dishes that we associate with these cooler months, like stews and soups and chili. Those meals always make me think of my mom. Everyone knows that she makes the best soups and stews!
Many of those foods are made with fresh vegetables and meats, but can also contain not-so-paleo things like starches and flour. But with a little thought and testing, they can be made to be Paleo.
This Paleo Chicken Creole Recipe is really awesome but does take some time to prepare. But the good thing is, you can make enough for leftovers (if there’s any left!). According to my mom, the expert on stews, the longer you let it simmer when cooking, the more tender and flavorful the chicken and sauce will be. Creole dishes are served many times over rice or grits, but I make this with riced cauliflower and it is delicious! You can also just serve in a bowl by itself.
- 1/4 cup olive oil
- 4-6 antibiotic-free split chicken breasts, skin removed
- Tony Cs seasoning
- 1 1/2 cups chopped Creole Seasoning mix found in produce section
- 1 green bell pepper, chopped
- 2 tbsp almond flour
- 2 16-oz cans Stewed Tomatoes, Italian Recipe Style
- 1 tsp chopped garlic
- 2 Bay leaves
- Salt and cayenne to taste
- 1 1/2 cups chicken broth
- Wash the chicken breasts and season with Tony Cs seasoning. Heat the olive oil on medium-high in a large stock pot. Add the chicken and brown the pieces on all sides. When cooked, remove and set aside on a platter.
- Reduce the heat to medium and add the chopped Creole Seasoning and bell pepper and cook until soft, about five minutes, stirring occasionally. Add the flour and stir constantly for five minutes. Add the tomatoes and using a fork and knife, cut them up in the pot. Add the garlic and bay leaves. Season with salt and cayenne and cook for five minutes. Add the chicken broth and cook for about 20 minutes, stirring occasionally. Put the chicken back in, cover and simmer until the chicken is tender, about an hour.
- Serve with riced cauliflower.