Louisiana Chicken and Rice

Spicy chicken baked with bacon, rice and veggies flavored by red pepper sauce makes a hearty dinner for five.

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Servings 5

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( 3 ) Ratings

3 Ratings

5 Stars 25%

4 Stars 25%

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ingredients 15
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

Rice Mixture

4: slices bacon, cut into 1-inch pieces

1/2: cup chopped onion

1/2: cup chopped green bell pepper

1: cup uncooked regular long-grain white rice

1: can (15 oz) Green Giant® blackeye peas, drained, rinsed

1: can (14 1/2 oz) chicken broth

1/2: cup water

1: tablespoon Worcestershire sauce

1/4: teaspoon dried thyme leaves

1/8: teaspoon ground red pepper (cayenne)

Chicken

3: tablespoons all-purpose flour

1: teaspoon chili powder

1/2: teaspoon salt

1/4: teaspoon dried thyme leaves

3: to 3 1/2 lb cut-up broiler-fryer chicken, skin removed if desired

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Directions

1 Heat oven to 375°F. Cook bacon in large skillet over medium heat until browned. Add onion and bell pepper; cook 2 to 3 minutes or until vegetables are crisp-tender. In ungreased 13x9-inch (3-quart) glass baking dish, mix bacon mixture with all remaining rice mixture ingredients.
2 In food storage plastic bag, place flour, chili powder, salt and 1/4 teaspoon thyme. Add chicken pieces, 1 or 2 at a time; shake to coat. Place chicken pieces, skin side up, over rice mixture. Cover with foil.
3 Bake 45 minutes. Uncover; bake 15 to 30 minutes longer or until chicken is fork-tender and juices run clear.

EXPERT TIPS

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Expert Tips

Although blackeye peas are an important ingredient in traditional Southern cooking, they originated in Asia. Each small beige bean has a black circular mark on its inner curve.

For a spicier Southern dish, serve this with hot red pepper sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 8g, 8% ),
Cholesterol: 130mg; 130%;
Sodium: 1070mg; 1070%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 5g 5% Sugars 2g 2% ),
Protein: 52g; 52%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 30%;

Exchanges:

4 Starch; 4 Other Carbohydrate; 5 1/2 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ClarissaJ

report Posted Jan. 12, 2011 10:40 PM

I questioned this recipe when I was cooking it but it turned out absolutely delicious! Instead of canned black eyed peas, I used 2 cups of the Spicy Black-Eyed Peas recipe from this site. I also used brown rice instead of white, which required 30 minutes extra cooking time. Another thing I changed was I used 6 boneless, skinless chicken breasts instead of what it calls for and they turned out very tender and moist. I will definately make this again.

Eve B.

report Posted Jan. 9, 2010 2:51 PM

This is a step above the old classic chicken, rice, and cream of mushroom soup I've made before. Excellant flavor with the vegetables, spices, and beans. This is a winner!