cajun chicken & rice

Name: Cajun Chicken & Rice
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 1 small whole fryer, cut into quarters; 1 - generous amount tony cachere's creole seasoning; 1 1/2 cup(s) mirepoix (chopped onions; celery & carrots); 1 can(s) cream of mushroom soup; 1 cup(s) jasmine rice; - water as called for by rice preperation; 2 tablespoon(s) canola oil

21 Pinches 3 Photos

Tony G.

Cumming, GA

Updated on Jan 20, 2015

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.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 4 serving(s)

Ingredients

1 small whole fryer, cut into quarters
1 - generous amount tony cachere's creole seasoning
1 1/2 cups mirepoix (chopped onions; celery & carrots)
1 can cream of mushroom soup
1 cup jasmine rice
- water as called for by rice preperation
2 tablespoons canola oil

How To Make cajun chicken & rice

Step 1

quarter chicken; rinse and pat with paper towel to dry

Step 2

rub generous amount of tony cachere's on the pieces
Step 3

heat oil in dutch oven on medium high, preheat oven to 325 degrees.
Step 4

brown chicken pieces to a golden color; remove from pot; pour off half of the oil, return to stove top.
Step 5

cook mirepoix 8-10 minutes, do not brown. turn off stove top. add water, soup, and rice and whisk.
Step 6

put lid on dutch oven, bake in oven 1 hour @ 325 degrees.
Step 7

remove chicken pieces; stir rice, and enjoy!
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