Cajun Chicken & Rice

Tony G.


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 15 Min


Add to Grocery List

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

How to Make Cajun Chicken & Rice


  • 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!

Printable Recipe Card

About Cajun Chicken & Rice

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

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