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CREOLE CHICKEN AND RICE

WHAT TO SERVE WITH CREOLE CHICKEN AND RICE

This Creole Chicken and Rice casserole has all the influence of the Louisiana Region. It is cooked together in one pot and all the flavours are mixed
Inspired by Paul Martin

Serves 8

Creole Chicken and Rice

8 pieces thighs and drumstick

1 tbs sunflower oil

1 onion

2 garlic cloves, smashed and chopped

2 green peppers, cut in strips

1 can - 400 g (14 oz) chopped Italian tomatoes

1 cup chicken stock

2 cup water

2 cup rice

1 pinch cayenne pepper

salt and freshly ground black pepper

  • Preheat oven to 180°C (350°F)

  • Heat oil over medium heat.  Add chicken pieces and brown on all sides.  Season with salt and pepper.

  • Add onion, garlic and pepper.  Mix and cook for 3 minutes over medium heat.  Add tomatoes,  chicken stock and water.  Sprinkle in cayenne, salt and pepper and bring to the boil.

  • Add rice, mix and bring to boil.  Cover and cook 25 min in oven.

 

Serving suggestions:

Ideal to serve for a dinner with friends as one can prepare the dish in advance and pop it in the oven while having drinks.

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