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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
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 portobello mushrooms (3 ounces each), chopped
  • 3 garlic cloves, minced
  • 2-3/4 cups hot 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, brown chicken in 1 teaspoon oil over medium-high heat; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender.
  • 2. Stir in the water, black beans and red beans and rice mix. Return chicken to the pan; bring 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.

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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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."

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

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."

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!"

Reviewed Feb. 20, 2012

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

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."

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"

Reviewed Mar. 6, 2011

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

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!"

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."

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