• Creole Chicken with Coconut Rice


Creole Comfort Food

By Andrew Zimmern

This chicken and andouille dish is chock full of bold Creole flavors. Served with sweet-and-spicy rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration.

Creole Chicken with Coconut Rice


Creole Chicken

  • 5 pounds boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 1 tablespoon dry oregano
  • 2 large pinches saffron
  • 2 minced onions
  • 1 green bell pepper, minced
  • 3 ribs minced celery
  • 5 garlic cloves, sliced
  • 2 fresh bay leaves
  • 8 anchovies
  • 3 tablespoons capers
  • 16 ounces canned crushed tomatoes
  • 1 pound Andouille sausage
  • 8 ounces chicken stock
  • 1/2 cup white wine
  • 1/3 cup minced cilantro
  • 1/3 cup minced parsley
  • Juice of 1 lime and its zest
  • Seasoned flour

Coconut Rice

  • 3 cups Basmati rice
  • 2 cups shredded unsweetened coconut
  • 3 jalapenos, minced
  • 2 teaspoons salt
  • 2 teaspoon sugar
  • 6 tablespoons raisins
  • 6 tablespoons crushed pistachios
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 cardamom pods
  • 6 tablespoons clarified butter
  • 4 cups milk
  • 2 cups water


Servings: 10 to 12

Creole Chicken

Trim and cube the chicken into one-inch chunks. Dust with the seasoned flour. Set aside.

Place the olive oil into a large pan with high sides. Brown the chicken in the pan over high heat.

Remove and reserve the chicken.

Add the sausage to the pan and brown. Remove sausage, slice and reserve.

Next, add the oregano, saffron, onion, pepper, garlic, bay leaves, anchovies, capers, and reserved sausage slices.

Cook for 3 to 4 minutes, and add the wine and tomato. Reduce liquids by half and add the chicken stock.

Reduce liquids by half again. Add the chicken pieces and simmer for 10 to 15 minutes, stirring occasionally until cooked through.

Season with the cilantro, parsley, lime juice and lime zest. Finish with salt and pepper. 

Serve with coconut rice.


Mix the rice, coconut, chilies, salt, sugar, raisins, pistachios, bay leaf, cinnamon stick and cardamom pods. Sauté for 5 minutes in the clarified butter over medium heat.

Add the milk and water. Increase the heat to high and bring mixture to a boil. Once it’s boiling, lower heat. Cover and cook for 20 minutes over extremely low heat.

Remove pot from heat and let stand for 15 minutes. Fluff and serve.

Photograph by Madeleine Hill.

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