Chicken Creole Dutch Oven Recipe
Ingredients:
4 chicken breasts
1 15oz. can petite diced tomatos
2 cups uncooked rice
4 cups water
Cajun seasoning mix
1 cup honey
1 15oz. can petite diced tomatos
2 cups uncooked rice
4 cups water
Cajun seasoning mix
1 cup honey
Instructions:
Cut each chicken breast into 3 strips.
Pour tomatoes and rice into dutch oven.
Fill tomato can with water and pour in.
Add about another 1/2 can of water.
Shake cajun seasoning over rice - as much as your taste prefers.
Place chicken breasts on top of rice.
Pour honey over the chicken.
Shake more seasoning on top.
Cover and Bake for 1 hour at about 350 degrees.
Serves about 6.
Use Zatarain's Seasoning, Tony Chachere's Seasoning, or make your own cajun seasoning:
1 26oz container table salt
5 Tbsp cayenne pepper
3 Tbsp black pepper
3 Tbsp onion powder
3 Tbsp garlic powder
3 Tbsp chili powder
1 Tbsp thyme
1 Tbsp sweet basil
1 Tbsp bay leafs
In a blender, pulverize all ingredients except the salt. Be very careful to keep the lid on and let the dust settle before opening.
Pour the spices into a large zip-loc and add salt.
Pour tomatoes and rice into dutch oven.
Fill tomato can with water and pour in.
Add about another 1/2 can of water.
Shake cajun seasoning over rice - as much as your taste prefers.
Place chicken breasts on top of rice.
Pour honey over the chicken.
Shake more seasoning on top.
Cover and Bake for 1 hour at about 350 degrees.
Serves about 6.
Use Zatarain's Seasoning, Tony Chachere's Seasoning, or make your own cajun seasoning:
1 26oz container table salt
5 Tbsp cayenne pepper
3 Tbsp black pepper
3 Tbsp onion powder
3 Tbsp garlic powder
3 Tbsp chili powder
1 Tbsp thyme
1 Tbsp sweet basil
1 Tbsp bay leafs
In a blender, pulverize all ingredients except the salt. Be very careful to keep the lid on and let the dust settle before opening.
Pour the spices into a large zip-loc and add salt.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chicken Creole!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chicken Creole!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Comments:
Apr 23, 2016 - Chris
Add plenty of seasonings. I didn't add
enough at first, and it was bland. Added
more Tony Chachere's. Saved dish
Find more Dutch Oven Resources at DutchOvenDude.com
Recent Comments