 Cajun Chicken and Rice
Makes 6 servings
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Ingredients
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4
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chicken drumsticks, skin removed
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4
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chicken thighs, skin removed
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2
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teaspoons Cajun seasoning
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3/4
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teaspoon salt, divided
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2
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tablespoons vegetable oil
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1
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can (about 14 ounces) chicken broth
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1
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cup uncooked rice
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1
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medium green bell pepper, coarsely chopped
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1
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medium red bell pepper, coarsely chopped
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1/2
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cup finely chopped green onions
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2
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cloves garlic, minced
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1/2
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teaspoon dried thyme
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1/4
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teaspoon ground turmeric
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1. Preheat oven to 350°F. Lightly coat 13×9-inch baking dish with nonstick cooking spray; set aside.
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2. Pat chicken dry. Sprinkle both sides with Cajun seasoning and salt. Heat oil in large skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until browned on all sides. Transfer to plate; set aside.
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3. Add broth to skillet. Bring to a boil, scraping brown bits from bottom of skillet. Add rice, bell peppers, green onions, garlic, thyme and turmeric. Stir well. Pour into prepared baking dish. Place browned chicken on top. Cover tightly with foil. Bake 1 hour or until chicken is cooked through.
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Variation
For a one-skillet meal, use an ovenproof skillet. Place browned chicken on mixture in skillet, cover, and bake as directed.
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© Publications International, Ltd.
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Printed
from fbnr.com
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