Looking for a simple and fast dish that packs a ton of flavor? I can’t get enough of this Creole Chicken and Rice. This recipe uses Emeril’s Creole spice mix that is super easy to throw together. The great part is that if you mix this up, you will have enough for 3 recipes. This recipe is very versatile. I have made it without the kielbasa and it was still great. Also, if you are looking for a low carb option, you can replace the brown rice for cauliflower rice without changing the flavor too much. This is a great weeknight meal because it comes together very fast, but this is also a great make ahead meal because it holds well and the flavors get even better when it has time to sit overnight.
-Saute diced chicken in olive oil until chicken is browned and almost cooked through, approx. 8-10 minutes.
-Add 2 tbsp of the creole spice mix to the chicken and stir to incorporate.
-Add onion, green peppers and kielbasa and cook until the onion and green peppers soften.
-Add tomatoes and chicken stock and allow to simmer until the liquid comes to a boil.
-Pour the rice in and stir. Turn the heat off and cover the pan with a lid. Allow to sit covered for 20 minutes, until the rice is cooked.
**To make with cauliflower rice, reduce the chicken stock to 1/2 c. I would still let it sit covered for about 20 minutes to steam the cauliflower rice.
Ingredients
- 1 1/2 lbs chicken breast, 1 in pieces
- 16 oz turkey kielbasa, sliced
- 1 green pepper, diced
- 1 small onion, diced
- 1 can petite diced tomatoes
- 1 1/2 c chicken stock
- 1 c instant brown rice
- 2 tbsp olive oil
- 2 1/2 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
Instructions
- Saute diced chicken in olive oil until chicken is browned and almost cooked through, approx. 8-10 minutes.
- Add 2 tbsp of the creole spice mix to the chicken and stir to incorporate.
- Add onion, green peppers and kielbasa and cook until the onion and green peppers soften.
- Add tomatoes and chicken stock and allow to simmer until the liquid comes to a boil.
- Pour the rice in and stir. Turn the heat off and cover the pan with a lid. Allow to sit covered for 20 minutes, until the rice is cooked.
