Creole Chicken With Red Rice

13Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests. 

Creole Chicken with Red Rice
Serves 6
  1. 3 cups cooked red rice (see Tip) 750 mL
  2. 1⁄2 cup whole wheat flour 125 mL
  3. 1 tsp cayenne pepper 5 mL
  4. 1 tsp cracked black peppercorns 5 mL
  5. 2 lbs skin-on bone-in chicken breasts, cut into 1 kg serving-size pieces, rinsed and patted dry
  6. 2 tbsp olive oil 25 mL
  7. 2 onions, chopped
  8. 2 stalks celery, diced
  9. 1 green bell pepper, seeded and diced
  10. 2 cloves garlic, minced
  11. 1 bay leaf
  12. 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  13. 1 cup beer 250 mL
  14. 2 tsp Worcestershire sauce 10 mL Salt
  15. 1⁄4 cup toasted sliced almonds 50 mL
  1. 1. In a plastic bag, combine flour, cayenne and black peppercorns. Add chicken, in batches, tossing until well coated with mixture. Discard excess.
  2. 2. In a skillet, heat oil over medium-high heat. Add chicken, in batches, and brown, turning once, about 5 minutes per batch. Transfer to a plate and keep warm. Drain off all but 2 tbsp (25 mL) fat from pan.
  3. 3. Add onions, celery and bell pepper and cook, stirring, until softened, about 7 minutes. Add garlic and bay leaf and cook, stirring, for 1 minute. Add tomatoes with juice, beer and Worcestershire sauce and bring to a boil. Season to taste with salt. Return chicken to pan, skin side up. Cover and simmer, turning once or twice, until chicken is tender and no longer pink inside, about 45 minutes.
  4. 4. To serve: On a deep platter, arrange rice in a ring around the edge, leaving the center hollow. Arrange chicken in the hollow and garnish with almonds.
  1. Tip
  2. I like to use red rice, such as Bhutanese, Thai, Camargue or Wehani, in this recipe for its visual effect, but the dish is equally delicious made with long-grain brown rice. Put the rice on to cook before you start the chicken and it will be ready when you are.
  3. Nutrient Tip One serving of this dish is relatively high in calories because it is a fairly large portion. Keep the sides to a minimum.
Judith Finlayson
Posted in Grains & Legumes, Poultry, Recipes.


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