Real Recipes From Real Home Cooks ®

cajun chicken & rice

Recipe by
Tony G.
Cumming, GA

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.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For cajun chicken & rice

  • 1 sm
    whole fryer, cut into quarters
  • 1
    generous amount tony cachere's creole seasoning
  • 1 1/2 c
    mirepoix (chopped onions; celery & carrots)
  • 1 can
    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

  • 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!