Creole Oven Fried Chicken and Rice

Recipe Category: Poultry

Serves 6

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 2.5-3 lbs chicken pieces
  • 1/2 cup flour
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1 cup uncooked white rice
  • 1/2 cup onion, diced
  • 1 cup celery, diced
  • 1/4 – 1/2 cup green pepper, diced
  • 1 clove garlic, crushed
  • 2 teaspoons parsley, chopped
  • 2.5 cups chicken stock
  • 1 can (2 cups) tomatoes
  • Salt & pepper to taste

Directions

  1. Place butter in 12x9x2″ or comparable baking pan while preheating oven to 400° and remove when melted.
  2. Mix flour and seasonings together in a bowl. Dip chicken into flour mixture and place skin side down in pan of melted butter.
  3. Bake, uncovered, for 25-30 minutes or until lightly browned.
  4. Remove chicken from pan. Add rice, onion, celery, green pepper, garlic, and parsley to pan and mix together. Return chicken to pan, skin side up.
  5. Bring chicken stock, tomatoes, salt and pepper to a boil and pour over chicken. Rice should be completely submerged.
  6. Bake, uncovered, for 40-45 minutes or until chicken is cooked through, rice is fluffy, and most of the liquid is absorbed. If necessary, add a bit of hot chicken stock or hot water during baking to prevent dryness.