Mad Dog 357 Chicken Creole with White Rice

Cuisine: Creole-inspired
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For the chicken creole

• 2 tbsp vegetable oil or olive oil
• 2 lbs boneless, skinless chicken thighs or chicken breast, cut into bite-size pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes, 14 oz
• 1 cup crushed tomatoes or tomato sauce
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp Cajun or Creole seasoning
• ½ tsp black pepper
• ½ tsp salt, plus more to taste
• 1–2 tsp Mad Dog 357 Regular Hot Sauce, adjust to heat tolerance
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced

For the white rice

• 2 cups long-grain white rice
• 4 cups water
• 1 tbsp butter or oil
• 1 tsp salt

Instructions

1. Cook the rice.
   Rinse the rice under cold water until the water runs mostly clear. Add rice, water, butter, and salt to a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Brown the chicken.
   Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on the outside. The chicken does not need to be fully cooked yet. Remove from the pan and set aside.
3. Cook the vegetables.
   In the same pan, add onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
4. Build the sauce.
   Stir in the tomato paste and cook for 1–2 minutes. Add diced tomatoes, crushed tomatoes, chicken broth, Worcestershire sauce, smoked paprika, oregano, thyme, Creole seasoning, black pepper, salt, and bay leaf.
5. Simmer the chicken.
   Return the chicken to the pan. Bring the sauce to a gentle simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until the chicken is tender and cooked through.
6. Add the Mad Dog 357 heat.
   Stir in Mad Dog 357 Regular Hot Sauce a little at a time. Start with 1 teaspoon, taste, then add more if you want stronger heat.
7. Finish the dish.
   Remove the bay leaf. Taste and adjust with more salt, black pepper, or hot sauce if needed. Stir in fresh parsley and green onions.

To Serve

Spoon a generous serving of white rice into each bowl and ladle the Chicken Creole sauce over the top. Garnish with extra green onions, parsley, or an additional dash of Mad Dog 357 Regular Hot Sauce for more heat.

Heat Tip

Mad Dog 357 Regular Hot Sauce brings serious heat, so add it gradually. For a family-style meal, keep the sauce medium-hot and let heat lovers add extra at the table.