CAJUN CHICKEN & RICE

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Cajun Chicken & Rice image

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.

Provided by Tony G.

Categories     Rice Sides

Time 1h35m

Number Of Ingredients 7

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

Steps:

  • 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!

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