[{"data":1,"prerenderedAt":127},["ShallowReactive",2],{"recipe-louisiana-chicken-and-rice-casserole":3},{"id":4,"title":5,"body":6,"cookTime":114,"description":12,"difficulty":115,"extension":116,"image":117,"meta":118,"navigation":119,"path":120,"prepTime":121,"riceVariety":122,"seo":123,"servings":124,"stem":125,"__hash__":126},"recipes\u002Frecipes\u002Flouisiana-chicken-and-rice-casserole.md","Louisiana Chicken & Rice Casserole",{"type":7,"value":8,"toc":107},"minimark",[9,13,18,61,65,92,96],[10,11,12],"p",{},"A Southern comfort classic that's been on Louisiana tables for generations. Tender chicken thighs bake right into fluffy long-grain rice with the Holy Trinity — onion, celery, and bell pepper — for a one-pan dinner the whole family will love.",[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43,46,49,52,55,58],"ul",{},[22,23,24],"li",{},"2 cups 4 Sisters Long Grain White Rice",[22,26,27],{},"2 lbs bone-in, skin-on chicken thighs",[22,29,30],{},"1 medium yellow onion, diced",[22,32,33],{},"2 stalks celery, sliced",[22,35,36],{},"1 green bell pepper, diced",[22,38,39],{},"3 cloves garlic, minced",[22,41,42],{},"2½ cups chicken broth",[22,44,45],{},"1 can (10.5 oz) cream of mushroom soup",[22,47,48],{},"1 tsp Cajun seasoning",[22,50,51],{},"½ tsp smoked paprika",[22,53,54],{},"Salt and black pepper to taste",[22,56,57],{},"2 tbsp vegetable oil",[22,59,60],{},"Fresh parsley for garnish",[14,62,64],{"id":63},"instructions","Instructions",[66,67,68,71,74,77,80,83,86,89],"ol",{},[22,69,70],{},"Preheat oven to 375°F. Pat chicken thighs dry and season generously with salt, pepper, and Cajun seasoning.",[22,72,73],{},"Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden brown. Flip and cook 2 more minutes. Transfer to a plate.",[22,75,76],{},"In the same pan, sauté onion, celery, and bell pepper over medium heat for 5 minutes until softened. Add garlic and cook 1 minute more.",[22,78,79],{},"Stir in uncooked rice, cream of mushroom soup, chicken broth, and smoked paprika. Mix until combined. Season with salt and pepper.",[22,81,82],{},"Nestle the seared chicken thighs on top, skin-side up. Bring to a simmer.",[22,84,85],{},"Cover tightly with a lid or foil and transfer to the oven. Bake for 35 minutes.",[22,87,88],{},"Uncover and bake an additional 10 minutes to crisp the chicken skin.",[22,90,91],{},"Rest 5 minutes before serving. Garnish with fresh parsley.",[14,93,95],{"id":94},"tips","Tips",[19,97,98,101,104],{},[22,99,100],{},"For a spicier kick, add ¼ tsp cayenne pepper with the Cajun seasoning.",[22,102,103],{},"Boneless thighs work too — reduce covered bake time to 25 minutes.",[22,105,106],{},"This dish reheats beautifully; add a splash of broth when rewarming.",{"title":108,"searchDepth":109,"depth":109,"links":110},"",2,[111,112,113],{"id":16,"depth":109,"text":17},{"id":63,"depth":109,"text":64},{"id":94,"depth":109,"text":95},"45 min","medium","md",null,{},true,"\u002Frecipes\u002Flouisiana-chicken-and-rice-casserole","15 min","Long Grain White Rice",{"title":5,"description":12},6,"recipes\u002Flouisiana-chicken-and-rice-casserole","NIcpcIWg7SLag4Hf9mu-PYg32ljpzv7oq-XKvQsM6XM",1779111958349]