Mexican, Spicy Creole Chicken Casserole Spicy Creole Chicken Casserole

Spicy Creole Chicken Casserole

Spicy Creole Chicken Casserole
Spicy Creole Chicken Casserole

Spicy Creole Chicken Casserole

This creole chicken casserole is inspired by an excellent recipe by Gran Luchito fan, Tom Parker Bowles. We've given the dish a nice spicy kick with the addition of our Gran Luchito Chipotle Paste. Really delicious. If you're a fan of slow cooked chicken we highly recommend you check out our recipe for the Ultimate Chicken Burrito or our slow cooked chicken tinga.
Serves 4
Prep 30 mins
Cook 1 hour
Ingredients
  • 40g / 11/2 oz Butter
  • 20g / 3/4 oz Plain flour
  • 2 Onions (roughly chopped)
  • 4 Tomatoes (roughly chopped)
  • 1 Green pepper (roughly chopped)
  • 2 Celery sticks (roughly chopped)
  • 1 litre / 4 cups Chicken stock
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Gran Luchito Chipotle Paste
  • 1kg / 2.2lb Roasted chicken thighs/drumsticks, roughly chopped (roast whole with salt, pepper & a little olive oil, then discard bones)
  • 1 Handful fresh parsley (roughly chopped)
  • Salt & pepper
For the dumplings:
  • 150g / 5 oz Plain flour
  • ½ teaspoon Baking powder
  • 1 tablespoon Whole grain mustard
  • 2 Eggs (beaten)
  • 50g / 1 3/4 oz Butter
  • 4 tablespoons Milk
  • Fresh parsley (roughly chopped)
  • Salt & pepper
KCAL: 92
FAT: 4.7g
Saturates: 2g
Carbs: 4.9g
Sugars: 1.4g
Fibre: 0.8g
Protein: 7.7g
Salt: 0.64g

Nutrition: PER SERVING

Method
  1. Make a roux by melting the butter in a frying pan and add the flour a spoonful at a time, whisking to a smooth consistency. Cook on a low temperature for about 20 mins, whisking continuously.
  2. Add the vegetables and stir. Cook until softened (about 10 mins), stirring continuously to avoid burning the roux. Add the Gran Luchito Chipotle Paste.
  3. Add the chicken stock and paprika. Season well.
  4. Cook gently for about 25 minutes. Whilst that is cooking, make the dumplings.
  5. Mix the flour, baking powder and a pinch of salt in a bowl. In another bowl, mix the eggs, butter (melted), parsley and milk.
  6. Combine the 2 and mix well.
  7. Flour a surface and your hands and make balls slightly larger than golf balls.
  8. Stir in the chicken to the stew, and then add the dumplings. Cook for about 10 mins.
  9. Serve in bowls with a sprinkling of parsley.

What you’ll need

Gran Luchito Chipotle Paste
View product

Spicy Creole Chicken Casserole

This creole chicken casserole is inspired by an excellent recipe by Gran Luchito fan, Tom Parker Bowles. We've given the dish a nice spicy kick with the addition of our Gran Luchito Chipotle Paste. Really delicious. If you're a fan of slow cooked chicken we highly recommend you check out our recipe for the Ultimate Chicken Burrito or our slow cooked chicken tinga.
Spicy Creole Chicken Casserole
Prep time 30 mins
Cook time 1 hour
Serves 4

Ingredients

  • 40g / 11/2 oz Butter
  • 20g / 3/4 oz Plain flour
  • 2 Onions (roughly chopped)
  • 4 Tomatoes (roughly chopped)
  • 1 Green pepper (roughly chopped)
  • 2 Celery sticks (roughly chopped)
  • 1 litre / 4 cups Chicken stock
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Gran Luchito Chipotle Paste
  • 1kg / 2.2lb Roasted chicken thighs/drumsticks, roughly chopped (roast whole with salt, pepper & a little olive oil, then discard bones)
  • 1 Handful fresh parsley (roughly chopped)
  • Salt & pepper
For the dumplings:
  • 150g / 5 oz Plain flour
  • ½ teaspoon Baking powder
  • 1 tablespoon Whole grain mustard
  • 2 Eggs (beaten)
  • 50g / 1 3/4 oz Butter
  • 4 tablespoons Milk
  • Fresh parsley (roughly chopped)
  • Salt & pepper

How to make it

  1. Make a roux by melting the butter in a frying pan and add the flour a spoonful at a time, whisking to a smooth consistency. Cook on a low temperature for about 20 mins, whisking continuously.
  2. Add the vegetables and stir. Cook until softened (about 10 mins), stirring continuously to avoid burning the roux. Add the Gran Luchito Chipotle Paste.
  3. Add the chicken stock and paprika. Season well.
  4. Cook gently for about 25 minutes. Whilst that is cooking, make the dumplings.
  5. Mix the flour, baking powder and a pinch of salt in a bowl. In another bowl, mix the eggs, butter (melted), parsley and milk.
  6. Combine the 2 and mix well.
  7. Flour a surface and your hands and make balls slightly larger than golf balls.
  8. Stir in the chicken to the stew, and then add the dumplings. Cook for about 10 mins.
  9. Serve in bowls with a sprinkling of parsley.

What you’ll need

  • Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/

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