Cajun Chicken & Rice

Tony G.

By
@bigdaddy57

as Justin Wilson used to say- "whoo look at dat rite dere, some kinda good!" Serve with a "mess" of Collard Greens and a good Chardonnay.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

1 small
whole fryer, cut into quarters
1
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

Step-By-Step

1quarter chicken; rinse and pat with paper towel to dry
2rub generous amount of tony cachere's on the pieces
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!

About this Recipe

Course/Dish: Chicken, Rice Sides
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Quick & Easy