Creamy Creole Tomato Chicken: A Flavorful Delight

Tomato Cream Chicken Recipe

Name: Tomato Cream Chicken
Cook Time: 45 minutes
Prep Time: 45 minutes
Total Time: 1 hour 30 minutes
Description: This is one of my very favorite “company” dishes. It’s worth making for the sauce alone! I got it from Paul Prudhomme a long time ago (one of his books, not him personally!) and tweaked it slightly. Don’t let the long list of ingredients intimidate you – it’s really simple to do, but plan on beginning at least 2 hours before you want to serve. Serve with long grain rice, and some biscuits or good french bread. The flavors are so bold, a nice fruity red wine would be perfect accompaniment.
Recipe Category: Chicken
Keywords: Poultry, Meat, Creole, Weeknight, < 4 Hours
Aggregated Rating: 5 (out of 5)
Review Count: 8
Calories: 554
Fat Content: 31.4g
Saturated Fat Content: 15.2g
Cholesterol Content: 181.4mg
Sodium Content: 780mg
Carbohydrate Content: 24.8g
Fiber Content: 3.3g
Sugar Content: 13.6g
Protein Content: 44.3g
Recipe Servings: 8

Ingredients:

• 1 onion
• 4 pine nuts
• 1/4 fresh garlic clove
• 1/4 cup dark brown sugar
• Juice of 1 lime
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 stalk lemongrass (or zest)
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon salt
• 1-2 teaspoons paprika
• 2 teaspoons ground coriander
• 2 teaspoons garlic powder
• 2 teaspoons fresh ground black pepper
• 2 teaspoons cayenne
• 2 boneless skinless chicken breast halves
• 1 boneless skinless chicken thighs
• 2 onions
• 3 tomatoes
• 1 cup heavy cream
• 1/4 cup chicken stock

Recipe Instructions:

1. Combine the first group of ingredients (onion through 1/4 cup chicken stock) in a blender and puree until smooth, about 1 minute. It should look like thin guacamole.

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2. Transfer the mixture to a large non-stick skillet, stir in the lemongrass (or zest), and cook over low heat, stirring frequently (especially toward the end of the cooking time), until the liquid evaporates and the mixture forms a thick paste, about 10-15 minutes.

3. Combine the second set of ingredients (dried basil leaves through 1/2 teaspoon cayenne) in a small bowl.

4. Sprinkle the chicken evenly with half of the seasoning mix and rub it in well.

5. Heat the oil in a heavy 5-quart stockpot over high heat just until the oil begins to smoke, about 4 minutes.

6. Brown the seasoned chicken in batches about 2 to 3 minutes per side. Remove the chicken and set aside.

7. Add the onions to the pot and cook, stirring frequently, until they reach a brown, sweet, caramelized state, about 5 to 7 minutes.

8. Add 1 tablespoon of the seasoning mix and stir constantly for 30 seconds, then add the tomatoes, seasoning paste, and remaining seasoning mix.

9. Cook for 5 minutes, then whisk in the heavy cream and stock.

10. Return the chicken and the accumulated juices to the pot, bring just to a boil, reduce the heat to low, and simmer, stirring occasionally, until the chicken is done, about 8 minutes.

11. Remove the lemongrass before serving.

Enjoy your flavorful Tomato Cream Chicken with rice and your favorite bread for a delightful dining experience!