CREOLE STYLE CHICKEN AND RICE
This recipe provides a different spin on the usual chicken and rice casserole that doesn't include the usual creamed condensed soup or canned vegetables. It's quite tasty and easy to make, and I think you'll be glad you tried it.
Provided by Vickie Parks
Categories Casseroles
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. To roast the bell pepper, hold the bell pepper with tongs, and place pepper over a flame (such as a burner on a gas stove or a culinary torch) for 2 to 3 minutes or until blistered and lightly charred. Set aside to cool. Once cooled, chop bell pepper and then measure out 1/2 cup.
- 2. Preheat oven to 350°F. Lightly spray a 9-inch square baking pan with nonstick spray; set aside. Lightly spray a 9x13-inch baking dish; set aside.
- 3. Stir together the salt, pepper, paprika and flour. Place chicken pieces in the flour mixture and coat evenly on all sides. Place chicken in baking pan, and bake for 25 minutes or until the skin is crisp and lightly browned (the chicken will be cooked more in a later step). Remove from oven and set aside.
- 4. While chicken is baking, combine the broth, bay leaves and Creole seasoning in a saucepan over medium heat for 15 minutes. Remove bay leaves.
- 5. In a skillet, melt the butter and sauté onion, celery and mushrooms over medium heat until onion is tender, about 5 or 6 minutes. Stir in the roasted bell pepper and garlic, and remove saucepan from heat.
- 6. Add broth mixture, mushroom mixture and whipping cream to the 9x13 baking dish. Stir in the rice. Lay cooked chicken pieces on top of the creamy rice mixture, pushing chicken down until covered with cream sauce. Cover baking dish with foil, and bake for 30 minutes or until the rice is soft and moist, and the chicken is thoroughly cooked. Remove from oven and let stand (still covered) for a few minutes. Then serve immediately while still hot.
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Seadi Nurhusen
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic Creole dish.
Muhammad Musawar
[email protected]I love the bold flavors of this dish. It's a perfect way to warm up on a cold night.
Nilakshi Lanka
[email protected]I'm not a big fan of okra, so I omitted it from the recipe. The dish was still very flavorful and delicious.
Oscar Suleman
[email protected]This is one of my favorite Creole recipes. It's always a crowd-pleaser.
Bahadur Okera
[email protected]I tried this recipe with brown rice instead of white rice and it turned out great. It's a healthier option that still has all the delicious flavor.
Pogba Junior6
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Logan Hees
[email protected]The chicken and rice were cooked perfectly, but I found the sauce to be a bit bland. I added some additional Creole seasoning to taste.
Fizu Pretty
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to others.
Twesigye Henry
[email protected]I wasn't sure how the okra would taste, but I was pleasantly surprised. It added a nice texture and flavor to the dish.
R. J
[email protected]I've made this dish several times and it always turns out great. It's a perfect meal for a busy weeknight.
Agolla Nyagonya
[email protected]This Creole-style chicken and rice was a hit with my family! The chicken was tender and flavorful, and the rice was cooked perfectly. I especially loved the addition of okra and tomatoes, which gave the dish a unique and delicious flavor.