Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cajun Chicken & Rice
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- #85225
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons garlic salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
6 chicken thighs, fresh or frozen
1 cup uncooked long grain rice
1 can (14.5 ounce size) diced tomatoes with green pepper and onion, undrained
1 1/3 cup water
1/4 cup chopped onion
directions
Line a 13-inch x 9-inch x 2-inch baking pan with heavy duty aluminum foil; set aside.
Combine garlic salt, basil, thyme, cayenne pepper and onion powder; set aside.
Place chicken in foil-lined pan. Sprinkle and rub reserve spice mixture over chicken, turning to coat evenly. Arrange chicken in an even layer in pan.
Bake at 425 degrees F for 35-40 minutes if using fresh chicken, 50-55 minutes if using frozen chicken or until internal juices run clear (temperature should read 180 degrees). Spoon juices from bottom of pan over chicken.
Meanwhile, in a medium saucepan, combine rice, tomatoes, water and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes. Serve chicken with rice.
added by
djbaker
nutrition data
336 calories, 15 grams fat, 30 grams carbohydrates, 20 grams protein per serving.
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