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Creole Chicken Thighs Rice

Creole Chicken Thighs & Rice

Creole Chicken Thighs & Rice


Makes 4 servings


2 tablespoons vegetable oil
2-1/4 pounds chicken thighs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 cup long grain or converted rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Hot pepper sauce


  1. Heat oil in large skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt, paprika, thyme and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
  2. Add onion, celery, bell pepper and garlic to same skillet; cook 2 minutes. Add rice; cook 2 minutes, stirring to coat rice with oil. Stir in tomatoes with juice, water. Season to taste with hot pepper sauce; bring to a boil.
  3. Arrange chicken over rice mixture; reduce heat. Cover; simmer 20 minutes or until chicken is no longer pink in center and liquid is absorbed.

Nutritional Information

Sodium 560 mg
Protein 38 g
Fiber 2 g
Carbohydrate 46 g
Cholesterol 116 mg
Total Fat 25 g
Calories 564

Dietary Exchange

Meat 3-1/2
Vegetable 2
Starch 2-1/2
Fat 3

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