Ragin’ Cajun Chicken

Aug 30

A simple meal with simple ingredients but the flavors are anything but simple! Wow, these flavors really pack a punch and make this dish a winner!

This recipe makes about 4 servings.

Notes for this recipe - I had to use bone-in, skin-on chicken thighs as my grocery store only had those. I trimmed off the skin and still made the dish the same way. We also made our rice a little differently for added flavor in the rice.

*If you want to watch the video of this being made, this recipe starts at the 14:04 mark.

The Cajun flavors of this were amazing!
Submitted by Autumn.

Ingredients

1.5-2 lbs boneless, skinless chicken thighs
5 bells peppers, sliced and seeded
2 tsp each: pepper, garlic powder, onion powder, and paprika
1 Tbsp olive oil
2-3 tsp Tony Chachere’s Creole seasoning
1 cup cooked rice
1 Tbsp butter

Here’s how to make it

Preheat oven to 400 F.
Grease 2 9x13 baking dishes, or 1 deep baking dish
Mix seasonings (except creole)
Place chicken in one dish (or to the side of large baking dish) and season with half of the mixed seasonings.
Place bell peppers in other dish, or to the side of the large dish and season with the other half of the mixed seasonings.
Drizzle chicken and peppers with olive oil and add creole seasoning. Toss veggies.
Bake for 35-40 minutes.
Prepare rice according to box directions and add butter and salt and pepper.
Serve chicken and veggies over the rice!