Chicken Creole Rice
15 MIN
2 H 15 MIN

Chicken Creole Rice


  • 6 skinless and boneless chicken breast halves
  • 1 tablespoon (15 ml) chili powder
  • 2 tablespoons (30 ml) olive oil
  • 1 1/4 cups (310 ml) parboiled rice
  • 1/2 lb (225 g) chorizo sausage, sliced
  • 2 onions, thinly sliced
  • 1 yellow bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon (5 ml) harissa sauce
  • 1 star anise pod
  • 1 can 19 oz (540 ml) diced tomatoes
  • 1 cup (250 ml) chicken broth, approximately
  • Salt and pepper


  1. On a work surface, sprinkle the chicken with the chili powder. Season with salt and pepper.
  2. In a skillet, brown the chicken in the oil. Place in a slow cooker and add the rice. Set aside.
  3. In the same skillet, brown the sausage, onion and peppers. Add oil as needed. Add the garlic and spices and cook for 1 minute. Add the tomatoes and broth and bring to a boil. Season with salt and pepper. Pour atop the chicken and rice. Cover and cook over low heat for 2 hours or until the rice is tender. If necessary, add a little broth. Remove the anise pod. Adjust the seasoning.