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New Orleans-Style Chicken Recipe

New Orleans-Style Chicken Recipe

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. YIELD:6 servings


  • 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


  • 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.

Recipe Note

Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.

Nutritional Facts

1-1/3 cups: 381 calories, 7g fat (2g saturated fat), 58mg cholesterol, 891mg sodium, 50g carbohydrate (9g sugars, 9g fiber), 30g protein.

Reviews for New Orleans-Style Chicken

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valleygirl89 User ID: 7104593 207982
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."

nhmary User ID: 7702218 164006
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 browning
2) added 1 lb of precooked andouille sausage cut into cubes and browned with the chicken
3) used chicken broth rather than water

Owiecat User ID: 5709401 157094
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."

MarlaB User ID: 202066 159171
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!"

LovelysNerd User ID: 6303037 157091
Reviewed Feb. 20, 2012

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

administrator User ID: 1996148 159170
Reviewed Feb. 9, 2012

"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."

sadiew User ID: 2056121 164004
Reviewed Mar. 8, 2011

"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"

GailDH User ID: 4048879 140674
Reviewed Mar. 6, 2011

"I fixed this for a MardiGras party we went to today. It was a hit."

sinkhorn64 User ID: 5818603 70674
Reviewed Feb. 27, 2011

"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!"

kabteach User ID: 1598965 80171
Reviewed Feb. 18, 2011

"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."

Dawn Humphreys User ID: 5175289 158606
Reviewed Feb. 1, 2011

"This is now a family favorite! Just delicious!"

lorettalib User ID: 4493956 88956
Reviewed Jan. 31, 2010

"I made this recipe twice. The first time I follwed the directions as published and found the dish to be lacking punch. I would rate it average. I made it again and added red pepper flakes, smoked sausage and cooked shrimp. Very tasty now this is a recipe I will make over and over again."

seavib User ID: 4405315 207981
Reviewed Sep. 26, 2009

"I threw the ingredients for this one into the slow cooker (sans mushrooms) and it worked beautifully. I did microwave the carrots a few minutes before adding so they wouldn't hold up the cooking time."

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