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New Orleans-Style Chicken

 New Orleans-Style Chicken
This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
6 ServingsPrep: 25 min. Cook: 50 min.

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, cubed
  • 3 teaspoons canola oil, divided
  • 2 medium carrots, chopped
  • 2 large portobello mushrooms, stems removed, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 3 garlic cloves, minced
  • 2-3/4 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) red beans and rice mix
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/3 cup shredded Asiago cheese

Directions

  • In a large nonstick skillet over medium-high heat, brown chicken in 1
  • teaspoon oil; remove and set aside. In the same skillet, saute the
  • carrots, mushrooms, onion and peppers in remaining oil for 5
  • minutes. Add garlic; cook 1 minute longer.
  • Add water; bring to a boil. Stir in the beans, rice mix and chicken;
  • return to a boil. Reduce heat; cover and simmer for 30-35 minutes or
  • until liquid is absorbed and rice is tender.
  • Stir in tomatoes; heat through. Just before serving, sprinkle with
  • cheese. Yield: 6 servings.

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New Orleans-Style Chicken (continued)

Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Nutritional Facts: 1-1/3 cups equals 381 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 891 mg sodium, 50 g carbohydrate, 9 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.