Cajun baked chicken & rice

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Posted: Friday, August 31, 2018 6:00 am

I tend to be a restless sort, especially when it comes to changes in seasons. Throughout the winter all I can think about it is how I can’t wait for spring so we can grill every night. And in summer, I look forward to fall and winter so I can heat up my little kitchen with cozy meals cooked on my stove and in my oven.

(You’ll notice I never mentioned looking forward to summer. That’s correct.)

Last week I was brainstorming grilling recipes for my Labor Day weekend column, because it’s usually still pretty hot and muggy at the start of September and Labor Day tends to be the traditional last hurrah of summer.

I had the perfect recipe planned, when lo and behold, the weather turned.

It was just for a few days, but the sunny and sticky 80-degree weather dipped to about 63 and overcast, which is closing in on my ideal weather – if still a tad warm.

I couldn’t resist; I switched the plan from grilling to comfort food because few things in life make me happier than cooking in my kitchen while staring out the window at a cool and cloudy day.

Plus, this dish is one of the hubby’s favorites, and Labor Day weekend typically marks his birthday each year, as well. So it all worked out.

My soon-to-be 44-year-old hubster loves spicy Cajun and Creole dishes, and especially loves anything served with seasoned rice that’s cooked in broth.

This recipe requires a little chopping, but it still cooks quickly enough for a weeknight dinner, and the hubby said the leftovers were fabulous.

Note: This dish pushed the boundaries of my spice tolerance, so if you don’t like as much spice, go with the lower amounts of cayenne. Or serve Tums for dessert.  

For the recipe, see the Banner's online or print edition.

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