Oven Baked Cajun Chicken and Rice
2 cups Delta Blues Long Grain White Rice
2 bays leaves
2 pounds chicken cutlets or boneless skinless chicken thighs
2 tablespoons olive oil
12 ounces andouille sausage (we used Aidells Cajun Style Andouille)
1 large onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, minced
4 cups chicken stock
Preheat oven to 350 degrees. Place the rice and bay leaves in a 9 X 13 baking dish.
Season the chicken well with Cajun seasoning, garlic powder, oregano, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken on both sides (1-2 minutes per side), working in batches if necessary. Remove the chicken and add in another tablespoon of olive oil. Add in the sausage, onion, celery, bell pepper, and garlic, and sauté over medium heat. Once the vegetables are softened, stir this mixture into the baking dish with the rice.
Bring 4 cups chicken stock and 1/2 teaspoon of salt to a boil. Pour the broth over the rice mixture and gently stir. Place the chicken on top of this mixture. Cover tightly with two layers of aluminum foil.
Bake for 25 minutes (or until chicken is cooked through and rice is tender). Remove from the oven and let the dish rest for 10 minutes before removing the foil and fluffing the rice.