Follow these steps for perfect results
chicken pieces, with bone
creole seasoning
creole seasoning
kosher salt
vegetable oil
celery
chopped
green bell pepper
chopped
onion
chopped
garlic
minced
andouille sausage
cut crosswise into 1/4 inch slices
boneless smoked ham
cut into 1/4 inch cubes
rice
chicken stock
whole tomatoes
drained and crushed
tomato paste
worcestershire sauce
hot pepper sauce
bay leaves
fresh thyme
green onions
chopped
Preheat oven to 375 degrees F.
Season chicken pieces with 2 tablespoons Creole seasoning and salt.
Heat vegetable oil in a heavy lidded pot over medium-high heat.
Add chicken and brown on all sides (8-10 minutes). Work in batches if needed.
Remove chicken and set aside.
Add celery, bell peppers, and onions to the pot and cook for about 2 minutes.
Add garlic and cook for another 2 minutes.
Add sausage and ham and cook for another 2 minutes.
Add rice, stir to blend, and cook for approximately 2 more minutes.
Add chicken stock, tomatoes, tomato paste, Worcestershire sauce, remaining Creole seasoning, hot pepper sauce, bay leaves, and thyme.
Stir all ingredients together.
Return chicken to the pot, nestling the pieces into the rice mixture.
Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender.
Remove from the oven and let stand for about 5 minutes (still covered).
Garnish with green onions and serve. Serve with additional hot sauce if desired.
Expert advice for the best results
Adjust the amount of hot pepper sauce to your liking.
For a richer flavor, use homemade chicken stock.
Make sure the rice is evenly distributed for even cooking.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Garnish with fresh herbs and a lemon wedge.
Serve with a side of cornbread.
Serve with a green salad.
Pairs well with spicy food.
A refreshing complement to the flavors.
Discover the story behind this recipe
A staple of Cajun and Creole cuisine, often served at gatherings and celebrations.
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