- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for New Orleans-Style Chicken
"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."
"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 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."
"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!"
"This was one of the first recipes I tried from the Taste of Home Cookbook and it was so delicious."
"Usually when I try a recipe for the first time, I'll make notes for adjustments to it for the next try. This recipe needs no adjustment, it's savory and delicious as it is.The leftovers will probably be really killer good tomorrow! Good noms."
"I made this last night to get a jump start on mardi gras. Very tasty and a crowd pleaser. I did add cajun andouille sausage and some hot spices and didn't see any reason to drain the tomatoes. I thought the extra liquid was good for it. Thanks for the recipe"
"I fixed this for a MardiGras party we went to today. It was a hit."
"I made this for a teacher luncheon at my daughter's school. The theme was Mardi Gras. I followed the recipe exactly except I didn't put the cheese on top. It was delicious! Everyone couldn't stop talking about how much they liked it. I will definitely make it again!"
"This is a favorite of mine. I don't use the mushrooms and I add creole seasoning or cayenne pepper to spice it up a bit. I also use grated parmesan cheese or shredded cheddar instead. Also good served as a filling for tacos with diced tomatoes and avocados."