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Creole Baked Chicken With Rice And Okra

A hearty dish of Creole Baked Chicken With Rice And Okra, featuring tender chicken baked with fluffy rice and vibrant okra in a flavorful medley of spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on recommended
  • 1 cup long-grain rice Can substitute with basmati or jasmine rice
  • 2 cups chicken broth Low-sodium recommended
  • 1 cup okra, sliced Can substitute with green beans or asparagus if necessary
  • 1 piece onion, chopped Medium-sized onion
  • 2 cloves garlic, minced Fresh garlic recommended
  • 1 piece bell pepper, chopped Any color bell pepper can be used
  • 2 teaspoons Creole seasoning Store-bought or homemade
  • to taste Salt and pepper Adjust to your preference
  • 2 tablespoons olive oil For sautéing vegetables
  • to taste Fresh parsley for garnish Chopped for serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat the olive oil over medium heat.
  3. Add the chopped onion, minced garlic, and bell pepper, and sauté until tender, about 5 minutes.
  4. Stir in the long-grain rice and cook for 2-3 minutes, stirring occasionally.
  5. Pour in the chicken broth, sliced okra, Creole seasoning, salt, and pepper; stir to combine.
  6. Nestle the chicken thighs on top of the rice mixture.
  7. Cover the skillet and transfer it to the preheated oven.
  8. Bake for about 35-40 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
  9. Let it rest for a few minutes before garnishing with fresh parsley and serving hot.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave, adding a splash of water to keep rice moist. Can be frozen for up to 3 months.