Cajun Chicken & Rice

3
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

How to Make Cajun Chicken & Rice

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!

Printable Recipe Card

About Cajun Chicken & Rice

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