Spiced-Right Creole-Style Chicken and Rice Recipe Is A One-Pot Dinner Winner
At my house chicken is on the menu at least once a week. Trouble is, this dinner staple sometimes has a reputation of being boring. So, I’m always looking for new ways to prepare it that are a bit more surprising. That’s what inspired this Creole-Style Chicken and Rice recipe. It cooks up in one pot so clean up is a snap. Plus, we have a couple tricks that take it to next level deliciousness.
We combine Creole seasoning with a splash of canned condensed tomato soup and pepper jelly. Then let it marinate until the flavors blend. Instead of cooking rice with plain water, we simmer it with the remaining soup and chicken pieces. The grains soak up the flavor-packed liquid along with the chicken juices so it turns out extra-irresistible. For the finish, brush the drumsticks with more jelly and broil to create a spicy-sweet glaze. So yummy! Cook along with our video and let us know what you think.
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Ingredients
- 8 chicken drumsticks, about 2 1/2 lbs.
- 1 Tbs. dry creole seasoning
- 1/4 tsp. salt
- 1 (10.5 oz.) can condensed tomato soup
- 4 Tbs. red pepper jelly, melted
- 1 cup uncooked rice
- 1 cup cooked red kidney beans
- Fresh parsley leaves (optional)
Instructions
Sprinkle drumsticks with seasoning and salt. In large bowl, combine 1/2 cup undiluted soup and 2 Tbs. jelly. Add chicken; toss until evenly coated. Cover; chill at least 1 hr.
Coat large shallow Dutch oven with cooking spray; heat over medium heat. In 2 batches, add chicken; cook, flipping, until browned, about 10 min. Remove chicken; discard drippings.
In same pot, combine remaining soup and 1 1/2 cups water. Over medium-high heat, bring to a boil; add rice, then chicken. Reduce heat to low; cover and cook until chicken is no longer pink near bones and rice is just tender, about 25 min. Transfer chicken to plate. Stir beans into rice mixture; cook until heated through, 2–3 min. Nestle chicken in rice mixture. Heat broiler; brush drumsticks with remaining 2 Tbs. jelly. Broil until lightly browned and glazed, 2–3 min. Before serving, fluff rice with fork. If desired, garnish with parsley leaves.
Nutrition
- Calories: 603 kcal
- Fat: 17 gram
- Saturated Fat: 5 gram
- Protein: 42 gram
- Carbohydrate: 70 gram
- Fiber: 4 gram
- Cholesterol: 196 mg
- Sugar: 16 gram
- Sodium: 1,124 mg
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This story was originally published April 25, 2025 at 5:34 AM.