Creole Chicken & Rice
A one-pot dish combining seasoned poultry, rice, and aromatic vegetables in a tomato-based sauce. Ingredients swap to create regional and protein variations.
Ingredients
Method
Cut chicken into 1-inch pieces and season with salt and black pepper. Dice onion, celery, and bell pepper. Mince garlic.
Heat olive oil in a large pot over medium-high heat. Add chicken in a single layer and sear until golden on all sides (about 5 minutes); transfer to a plate.
In the same pot, add onion, celery, and bell pepper; sauté until softened (3–4 minutes). Add garlic and cook for 30 seconds until fragrant.
Stir in paprika, oregano, and cayenne pepper; cook for 1 minute to bloom the spices.
Return chicken to the pot. Add canned tomatoes with juice and chicken broth; bring to a simmer, stirring to combine.
Stir in rice. Cover and reduce heat to low; simmer for 20–25 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
Divide into bowls and garnish with sliced green onion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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