6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
3 Pound Chicken Wingettes and Drumettes (Altogether)
(You can also use chicken wings but make sure you separate the wingettes from the drumettes)
2 Cans 30 Ounces of Tomato Sauce (No salt added)
1 Can 15oz’s of Diced Tomatoes (No salt added)
Unsalted butter
Sugar
Long Grain rice
Seasonings
Yellow Onion
Celery
Bell Pepper
Garlic
Fresh Thyme
Fresh Basil
Bay Leaves
Dried Oregano
Salt
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Cayenne pepper
Hot Sauce (Optional)
Youtube Video is at the bottom of this page.
Preparation of ingredients
Step 1- Chop 1 yellow Onion, 3 ribs Celery, 1 Bell Pepper and 3 cloves of garlic.
Step 2- Remove leaves off of stems to Thyme and basil. Chop until it resembles coarse crumbs. Drain 15 ounce can diced tomatoes into mesh strainer.
Step 3- Add Chicken wingettes and drumettes into strainer. Rinse with cold water.
Step 4- Add chicken into a medium sized bowl. Add 2 teaspoons Tony Chachere’s creole seasoning and 1 teaspoon chef Paul’s poultry magic. Coat seasonings onto chicken. Place in fridge.
***Preheat fire to medium high heat***
Step 5- Add 1/2 stick unsalted butter into a large saucepan. Let butter melt.
Step 6- Add 1 Cup chopped yellow onion, 2/3 Cup chopped celery, 2/3 Cup chopped bell pepper and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 7- Add 15 ounces of drained diced tomatoes and 30 ounces of tomato sauce. Stir all ingredients together.
Step 8- Add 1/4 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1 teaspoon Cayenne pepper, 2 teaspoons dried oregano, 1/8 cup chopped basil, and 2 teaspoons of thyme, 3 bay leaves, 1 cup water (To thin out the tomato sauce) and 2 teaspoons of sugar to cut the acid of the tomatoes. Stir all ingredients together.
***Taste test your tomato sauce to see if it is at your desired taste. If not you can add more seasoning if you like.***
***Turn fire down from medium high to medium low heat***
Step 9- Add chicken wingettes and chicken drumettes into pan. Stir all ingredients together. Cover with lid and let simmer for 1 hour and 10 minutes. During the cooking process the chicken will get tender and create its own chicken stock.
Making the rice
***Preheat fire to medium high heat***
Step 10- Add 2 quarts of water into a small pot. Let come to a boil.
Step 11- Add 1 cup rice and stir. Let boil for 8 minutes. After 8 minutes taste test the rice to see if it is at your desired texture. Remove from heat.
Step 12- Drain rice into a strainer. Rinse with cold water. Place rice back on top of your pot and place a lid on top.
Serve Chicken Creole hot over a bed of rice and add some hot sauce if you want. Enjoy!
YouTube instructional video
