Ingredients55 m servings 400 cals
- Season chicken thighs with Creole seasoning.
- Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 400 calories; 14.2 g fat; 41.9 g carbohydrates; 27.3 g protein; 93 mg cholesterol; 1751 mg sodium. Full nutrition
ReviewsRead all reviews 12
For a really easy fast dinner this is a keeper. The kids loved it. Yes, it is a bit spicy, a little sour cream or cheese would tame that. I used Zatarain's Spanish Rice Mix, 2 really large ch...
I substituted the Spanish rice with Cajun rice and followed the rest of the recipe... WONDERFUL tasty dish
Super easy I just added more creole seasoning I used broth instead of water and added onions
This is an excellent combination of flavors. It is a bit spicy--we consider it to be about a 5 on a scale of 0-10. My only change was to use chicken stock instead of water. This would easily ...
I ended up making my own creole seasoning and using more than just a pinch. Also, I made it with chicken breasts instead of thighs, but other than that, I stayed true to the recipe. I think it w...