Our Fried Chicken with Red Beans and Rice is a soul-warming delicacy you won’t want to miss!
Ingredients:
– 4 chicken thighs, bone-in, skin-on
– 1 cup all-purpose flour
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 2 cups vegetable oil, for frying
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 can (15 oz) red beans, drained and rinsed
– 1 onion, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
Directions:
1. In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken thighs in the flour mixture, shaking off any excess.
2. Heat the vegetable oil in a large frying pan over medium heat. Once hot, add the chicken thighs, skin-side down, and fry for about 10-12 minutes on each side, or until golden brown and cooked through. Remove and set aside on paper towels to drain.
3. In a separate saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender.
4. In another pan, sauté the onion, bell pepper, and garlic until soft, about 5 minutes. Add the red beans and Cajun seasoning, cooking for another 5 minutes. Combine the bean mixture with the cooked rice.
5. Serve the crispy chicken hot over the red beans and rice.
Recipe Card
Crispy Fried Chicken with Red Beans & Rice
Ingredients
- – 4 chicken thighs bone-in, skin-on
- – 1 cup all-purpose flour
- – 1 tablespoon paprika
- – 1 teaspoon garlic powder
- – 1 teaspoon onion powder
- – Salt and pepper to taste
- – 2 cups vegetable oil for frying
- – 1 cup long-grain white rice
- – 2 cups chicken broth
- – 1 can 15 oz red beans, drained and rinsed
- – 1 onion diced
- – 1 green bell pepper diced
- – 2 cloves garlic minced
- – 1 teaspoon Cajun seasoning
Instructions
- In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken thighs in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large frying pan over medium heat. Once hot, add the chicken thighs, skin-side down, and fry for about 10-12 minutes on each side, or until golden brown and cooked through. Remove and set aside on paper towels to drain.
- In a separate saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender.
- In another pan, sauté the onion, bell pepper, and garlic until soft, about 5 minutes. Add the red beans and Cajun seasoning, cooking for another 5 minutes. Combine the bean mixture with the cooked rice.
- Serve the crispy chicken hot over the red beans and rice.