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


  • 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


  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!

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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