A Southern Favourite: Creole Chicken and Rice Bake
I don’t know about you, but I love southern cooking, so today, I’m excited to share with you one of my all-time favorite dishes: Creole Chicken and Rice Bake. It’s a dish that brings together the vibrant flavors of the South in a comforting and delicious meal that’s perfect for any occasion. Whether you’re cooking for your family on a cozy night in or hosting a gathering with friends, this dish is sure to impress and leave everyone coming back for seconds.
Let’s dive a little deeper into what makes this dish so special. At its core, Creole Chicken and Rice Bake is a celebration of Southern cuisine, packed with bold flavors and hearty ingredients. The star of the show is, of course, the chicken. I like to use boneless chicken thighs with the skin on for this recipe because they’re juicy, flavorful, and hold up well to the cooking process.
Now, let’s talk about the spices. Creole cuisine is known for its bold and aromatic flavors, and this dish is no exception. We’re talking about a blend of paprika, garlic powder, oregano, cayenne pepper, and more, all coming together to create a symphony of flavors that dance on your taste buds. And let’s not forget about the chorizo sausage, which adds a savory kick and a hint of smokiness to the dish. It’s the perfect complement to the tender chicken and fluffy rice.
Speaking of rice, let’s talk about how it’s cooked to perfection in this recipe. We start by sautéing onions, celery, and jalapenos in a Dutch oven until they’re soft and fragrant. Then, we add in the rice, chicken broth, and all those flavorful pan drippings from searing the chicken and sausage. As the dish bakes in the oven, the rice absorbs all the delicious flavors, resulting in a dish that’s as comforting as it is flavorful. Serve this with my cornbread recipe to complete the meal.
But perhaps the best part of making Creole Chicken and Rice Bake is the way it brings people together. There’s something truly special about gathering around the dinner table with loved ones, sharing stories, and enjoying a delicious meal together. It’s these moments of connection and camaraderie that make cooking and sharing food so meaningful.
So, whether you’re a seasoned home cook or just starting out on your culinary journey, I encourage you to give this recipe a try. It’s a taste of the South that’s sure to warm your soul and leave you craving more. So grab your apron, fire up the oven, and get ready to experience the delicious flavors of Creole Chicken and Rice Bake. Your taste buds will thank you!
Creole Chicken and Rice Bake
Course: DinnerCuisine: SouthernDifficulty: Easy4
servings30
minutes45
minutes1
hour15
minutesIndulge in the flavors of the South with our Creole Chicken with Rice recipe. Tender chicken infused with traditional Creole spices is paired with flavorful Cajun rice, creating a satisfying meal bursting with Southern charm.
Ingredients
- Marinade
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon dried minced onion
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon olive oil
- Cooking Ingredients
2 tablespoon olive oil
1 1/2 links of spicy chorizo sausage, sliced
- 5-6 boneless chicken thighs, skin on (this adds extra flavour)
1 medium onion, diced
1 celery stalk, diced
1 jalapeno, seeded and diced
1/4 teaspoon chilies flakes
salt and pepper to taste
1 cup of basmati rice
2 1/4 cup of chicken broth (homemade for extra flavour)
Directions
- Make the marinade by mixing all of the marinade ingredients in a medium sized bowl. Add chicken thighs and mix to ensure they are evenly coated. Cover and refrigerate for 30-45 minutes minimum. (Can prepare this in the morning and refrigerate up to 8 hours)
- Preheat oven to 350 degrees.
- Heat dutch oven over medium heat and brown sausage slices. Once browned, remove to a dish.
- Add chicken thighs and sear approximately 3 minutes a side crisping the skin slightly. Remove from dutch oven to dish with sausage.
- In same pan drippings, add the onion, celery and jalapeno peppers. Season with salt and pepper and chill flakes.
- Add broth and scrape up any browning in the dutch oven. Add rice and bring to a boil. Once boiling, add the sausage and chicken thighs back to the pot, nestling the thighs in the rice/broth mixture.
- Cover and bake for 35 minutes, remove lid and continue to bake an additional 10-15 minutes.
- Let rest 5 minutes and enjoy!
