Big Easy Cajun Chicken with Red Beans & Rice
 
Ingredients
  • 3 cups Blue Runner Premium Select Dry Beans
  • 4 chicken thighs, bone-in
  • 4 tablespoons Cajun spice mix
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup long grain rice
  • 1 ½ cup chicken stock
  • 1 15 oz can fire roasted diced
  • tomatoes with their juices
  • 2 tablespoons chopped parsley
Instructions
For the Beans
  1. Add the beans to a large pot of salted boiling water. Simmer for 1.5 to 2 hours until the beans are tender.
For the Chicken
  1. Preheat the oven to 350° F.
  2. Season with 1½ tablespoon of the Cajun spice mix.
  3. Heat 1 tablespoon of oil in a covered skillet over medium-high.
  4. Cook chicken until browned (2 minutes per side) then set aside.
For the Vegetables and Rice
  1. Sauté the vegetables. If using skinless chicken thighs or if pan is dry, add remaining tablespoon of oil. Add onion and bell pepper.
  2. Season with salt and pepper. Cook 2-3 minutes until softened.
  3. Reduce heat to medium and add rice, stock, beans, diced tomatoes and remaining 1½ tablespoon of Cajun seasoning. Combine and increase heat to medium high.
To Assemble
  1. Return chicken to the pan, skin side up, on top of the rice. Bring to simmer.
  2. Cover skillet immediately with the lid and transfer to preheated oven.
  3. Bake for 25 minutes. Remove lid and continue to bake for 10-15 minutes, or until liquid is absorbed. Remove from oven and let it cool for 5 minutes.
  4. Garnish with parsley and enjoy!
Recipe by Louisiana Cookin' at https://louisianacookin.com/big-easy-cajun-chicken-with-red-beans-rice/