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.


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Rating:

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

Directions Step-By-Step

1
quarter chicken; rinse and pat with paper towel to dry
2
rub generous amount of tony cachere's on the pieces
3
heat oil in dutch oven on medium high, preheat oven to 325 degrees.
4
brown chicken pieces to a golden color; remove from pot; pour off half of the oil, return to stove top.
5
cook mirepoix 8-10 minutes, do not brown. turn off stove top. add water, soup, and rice and whisk.
6
put lid on dutch oven, bake in oven 1 hour @ 325 degrees.
7
remove 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