Creole Oven-Fried Chicken and Rice

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Total Time
1hr 35mins
Prep
20 mins
Cook
1 hr 15 mins

Recipe is from an old 1960's cookbook -- Favorite Recipes of America. Feel free to add additional spices and ingredients to give it more of a "kick".

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Ingredients

Nutrition

Directions

  1. Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
  2. Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
  3. ***Add additional broth or hot water during baking to prevent dryness if necessary.
Most Helpful

4 5

This is a tasty dish that comes together easily. I chose and made it as directed it because I knew that my DH would love it. He did love it, went back for seconds and gave it 5 stars. The recipe has 4 stars because because, for me, it was under seasoned. Nancy said to feel free to spice it up but if I had then DH wouldn't even have tried it. I made the full recipe for the 2 of us and I'll add Cajun seasoning to my next serving (and DH will still be happy!). I used a small roaster out of the freezer and would recommend less time in the first bake if you are using a fryer. If you have a spiceaphobe in the family like I do just put a shaker of something with some heat in it on the table for those who wish to have it and everyone will be happy quite happy. :D