Cajun Chicken & Rice
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- 1 small
- whole fryer, cut into quarters
- generous amount tony cachere's creole seasoning
- 1 1/2 c
- mirepoix (chopped onions; celery & carrots)
- 1 can(s)
- cream of mushroom soup
- 1 c
- jasmine rice
- water as called for by rice preperation
- 2 Tbsp
- canola oil
1quarter chicken; rinse and pat with paper towel to dry
3heat oil in dutch oven on medium high, preheat oven to 325 degrees.
4brown chicken pieces to a golden color; remove from pot; pour off half of the oil, return to stove top.
5cook mirepoix 8-10 minutes, do not brown. turn off stove top. add water, soup, and rice and whisk.
6put lid on dutch oven, bake in oven 1 hour @ 325 degrees.
7remove chicken pieces; stir rice, and enjoy!