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For cooked rice - I use a small microwave rice cooker and fill a little more than half full.
Cook chicken dish in pot or large pan. Amount of oil depends-use enough to cover bottom of pot and saute onions.
Use white or dark meat chicken. However, I find that the white and dark meat - on bone & with skin, comes out with more flavor. The skin helps stick to the sides, this is also known as Sticky Chicken in Cajun country.
You can also add Tony Chachere's Creole seasoning to taste-if desired. This is a very popular salt/seasoning used in Louisiana.
This is so filling that I usually don't cook a side dish. Homemade bread or dinner rolls with it are great.