New Orleans-Style Chicken Recipe
New Orleans-Style Chicken Recipe photo by Taste of Home

New Orleans-Style Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese. Yield: 6 servings.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Originally published as New Orleans-Style Chicken in Taste of Home August/September 2007, p18

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for New Orleans-Style Chicken

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 2, 2014

"Very, very good. I have a few people in my that don't like peppers, however, so I switched out the peppers for a can of whole kernel corn. I didn't cook the corn quite as long as the carrots. I just added them in on the last 5 minutes of sauting. Turned out great. This is deffinately a keeper."

MY REVIEW
Reviewed Mar. 4, 2014

"This is absolutely delicious! A stand-by-itself meal with just the right amount of Cajun kick!I served it in a soup bowl, as it's like a stew, accompanied by a hurricane in celebration of Fat Tuesday. Excellent recipe that I will most definitely make repeatedly !I made 3 small changes:1) tossed the cubed chicken breast in Cajun seasoning before browning2) added 1 lb of precooked andouille sausage cut into cubes and browned with the chicken3) used chicken broth rather than waterDelectable!"

MY REVIEW
Reviewed Mar. 28, 2013

"My husband I like to vist LA during Mardi Gras season, but didn't make it there this year. I wanted to make a NOLA style dish for celebrating Mardi Gras at home and came apon this recipe. I add a pound of Andouille Sausage (slliced). I bought the minute rice by accident, so I reduced the water (which by the way cut down on the cooking time).My family went crazy for this dish. Unlike the traditional Jambalya, this is a healthy dish. I have made it many times since Mardi Gras and my family enjoys it every time."

MY REVIEW
Reviewed Mar. 1, 2012

"We made this for Fat Tuesday! Just delicious~left out the mushrooms because of my son-in-law's dislike and we added shrimp! So good-everyone loved it!"

MY REVIEW
Reviewed Feb. 20, 2012

"This was one of the first recipes I tried from the Taste of Home Cookbook and it was so delicious."

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