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Louisiana Chicken and Rice Recipe

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This recipe for Louisiana Chicken and Rice is from Elizabeth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon, 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green bell peppers
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 Tbsp. Worcestershire sauce
1/4 tsp. dried thyme leaves
1/8 tsp. ground red pepper (cayenne)

Chicken

3 Tbsp. all-purpose flour
1 tsp. Chili powder
1/2 tsp. salt
1/4 tsp. dried thyme leaves
3-3 1/2 lb cut-up broiler-fryer chicken, skin removed if desired
Directions:
Directions:
1) Heat oven to 375º. Cook bacon in a large skillet over medium heat until browned. Add onion and bell pepper; cook 2-3 minutes or until vegetables are crisp-tender. In an ungreased 13x9 inch (3 quarts) glass baking dish, mix bacon mixture with all remaining rice mixture ingredients.

2) In a food-storage plastic bag, place flour, chili powder, salt, 1/4 tsp. 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 15-30 minutes longer or until chicken is fork-tender and juices run clear.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour 35 min.

 

 

 

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