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PrintChicken & Rice
This recipe won 3rd place in 2009’s recipe contest for its spin on New Orleans flavours. It combines Cajun seasoning, barbeque sauce, and habanera sauce for a heat that doesn’t drown out the other flavours in the dish.
![[+]](/images/uploads/recipes/2013/Apr/03/890_view.jpg)
Chicken & Rice
3
chicken thighs
3
3
chicken drumsticks
3
2
chicken breast(s), halved
2
3
onion(s), medium, diced
3
1
red pepper(s), diced
1
1
tomato(es), diced
1
1 Tbsp
paprika
15 mL
1 Tbsp
seasoned salt
15 mL
1/4 tsp
Cajun seasoning
1.25 mL
1/4 tsp
curry powder
1.25 mL
2 Tbsp
barbecue sauce
30 mL
2 Tbsp
smoky habanera sauce
30 mL
2 cups
water
500 mL
2 cups
vegetables, fresh or frozen
500 mL
1 can
condensed cream of celery soup
284 mL
1 cup
instant rice
250 mL
Preparation
Serves 6
Cook time :
2 hours
|
Preparation time :
15 min
Chicken & Rice
1
In a skillet, layer onion, red pepper and tomato.
2
Add chicken. Sprinkle chicken with paprika, seasoned salt, Cajun seasoning and curry powder.
3
Add barbecue sauce and smoky habanera sauce.
4
Add water and vegetables, cook over low heat for approximately 30 minutes, and then turn chicken over.
5
Add soup and cook for additional 45 minutes. Turn chicken over again after about 25 minutes.
6
Add rice and cook for another 15 minutes. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
