Louisiana Chicken and Rice

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

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Prep Time 20 min
Total Time 1 hr 35 min
Servings 5

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

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.

Got questions? Our experts have the answers. Ask Betty now.