Juicy Creole Red Pepper Chicken in a Bag and Creole Vegetable Rice
Juicy Creole Red Pepper Chicken in a Bag and Creole Vegetable Rice
Ingredients
For the Dry Seasoning Blend
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Wet Marinade
- 1/2 red bell pepper, chopped
- 1/2 red onion, sliced
- 2 garlic cloves
- 1 green chili pepper, such as jalapeño or serrano, sliced
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup vegetable oil
- 1 tablespoon tomato paste
- 1 tablespoon Walkerswood green seasoning
For the Chicken and Vegetables
- 4 chicken drumsticks
- 4 chicken thighs
- 1 oven cooking bag, large
- 1 tablespoon Walkerswood green seasoning, additional
- 2 potatoes, medium, cut into 1-inch wedges
- 1 corn on the cob, cut into 1-inch rounds
- 2 carrots, medium, cut into 1-inch chunks
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 red onion, sliced
- 2 green onions, cut into 1-inch pieces
- 4 tablespoons herb butter, divided into 4 pats
For the Creole Vegetable Rice
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1/2 green bell pepper, finely diced
- 2 garlic cloves, minced
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 cup canned diced tomatoes, undrained
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 375
- 2
Prepare the Dry Seasoning Blend: In a small bowl, combine 2 teaspoons Creole seasoning, 1 teaspoon garlic powder, and 1 teaspoon dried oregano. Mix well and set aside.
⏱️ 2 min
- 3
Prepare the Wet Marinade: In a food processor, combine the chopped red bell pepper, sliced red onion, 2 garlic cloves, 1 green chili pepper, 1/4 cup fresh parsley, 1/4 cup vegetable oil, 1 tablespoon tomato paste, and the entire prepared dry seasoning blend. Add 1 tablespoon of Walkerswood green seasoning. Blend until a thick, uniform marinade is formed.
⏱️ 5 min
- 4
Marinate the Chicken: Place the chicken drumsticks and thighs into a large oven cooking bag. Pour the blended wet marinade over the chicken.
⏱️ 2 min
- 5
Add Additional Seasoning to Chicken: Add an additional 1 tablespoon of Walkerswood green seasoning and 1 teaspoon of the dry seasoning blend over the chicken in the bag.
⏱️ 1 min
- 6
Add Vegetables to the Bag: Add the potato wedges, corn on the cob rounds, carrot chunks, sliced red bell pepper, sliced green bell pepper, broccoli florets, sliced red onion, and green onion pieces to the bag with the chicken.
⏱️ 5 min
- 7
Season Vegetables: Sprinkle an additional 1 teaspoon of the dry seasoning blend over the vegetables in the bag.
⏱️ 1 min
- 8
Mix Contents of the Bag: Seal the bag securely, leaving some room for steam, and shake thoroughly to ensure all chicken and vegetables are well coated with the marinade and seasonings.
⏱️ 2 min
- 9
Add Herb Butter: Open the bag and place the 4 pats of herb butter on top of the chicken and vegetables.
⏱️ 1 min
- 10
Prepare for Baking: Close and seal the oven bag with the provided tie. Place the sealed bag on the prepared baking sheet.
⏱️ 1 min
- 11
Bake Chicken and Vegetables: Transfer the baking sheet with the chicken and vegetables in the bag to the preheated oven. Bake for 60-75 minutes, or until the chicken is fall-off-the-bone tender and cooked through (internal temperature of 165°F / 74°C).
⏱️ 60 min•🌡️ 375
- 12
Prepare Creole Vegetable Rice: While the chicken bakes, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened.
⏱️ 7 min
- 13
Add Aromatics and Seasoning to Rice: Stir in the minced garlic, 1 teaspoon Creole seasoning, and 1/2 teaspoon dried thyme. Cook for 1 minute until fragrant.
⏱️ 1 min
- 14
Cook Rice: Add the long grain rice to the saucepan and stir for 1 minute to coat. Pour in the 3 cups chicken broth and 1/2 cup undrained canned diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min
- 15
Finish Rice: Stir in the frozen corn and frozen peas. Cover and let stand for 5 minutes off the heat. Fluff with a fork.
⏱️ 5 min
- 16
Serve: Once the chicken is cooked, carefully remove the bag from the oven. Cut open the top of the bag (be cautious of hot steam). Stir the contents to coat everything in the accumulated juices. Serve the juicy Creole Red Pepper Chicken and vegetables alongside the Creole Vegetable Rice, garnished with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Creole Red Pepper Chicken in a Bag and Creole Vegetable Rice
For the Dry Seasoning Blend
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Wet Marinade
- 1/2 red bell pepper, chopped
- 1/2 red onion, sliced
- 2 garlic cloves
- 1 green chili pepper, such as jalapeño or serrano, sliced
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup vegetable oil
- 1 tablespoon tomato paste
- 1 tablespoon Walkerswood green seasoning
For the Chicken and Vegetables
- 4 chicken drumsticks
- 4 chicken thighs
- 1 oven cooking bag, large
- 1 tablespoon Walkerswood green seasoning, additional
- 2 potatoes, medium, cut into 1-inch wedges
- 1 corn on the cob, cut into 1-inch rounds
- 2 carrots, medium, cut into 1-inch chunks
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 red onion, sliced
- 2 green onions, cut into 1-inch pieces
- 4 tablespoons herb butter, divided into 4 pats
For the Creole Vegetable Rice
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1/2 green bell pepper, finely diced
- 2 garlic cloves, minced
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 cup canned diced tomatoes, undrained
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 375 - 2
Prepare the Dry Seasoning Blend: In a small bowl, combine 2 teaspoons Creole seasoning, 1 teaspoon garlic powder, and 1 teaspoon dried oregano. Mix well and set aside.
⏱️ 2 min - 3
Prepare the Wet Marinade: In a food processor, combine the chopped red bell pepper, sliced red onion, 2 garlic cloves, 1 green chili pepper, 1/4 cup fresh parsley, 1/4 cup vegetable oil, 1 tablespoon tomato paste, and the entire prepared dry seasoning blend. Add 1 tablespoon of Walkerswood green seasoning. Blend until a thick, uniform marinade is formed.
⏱️ 5 min - 4
Marinate the Chicken: Place the chicken drumsticks and thighs into a large oven cooking bag. Pour the blended wet marinade over the chicken.
⏱️ 2 min - 5
Add Additional Seasoning to Chicken: Add an additional 1 tablespoon of Walkerswood green seasoning and 1 teaspoon of the dry seasoning blend over the chicken in the bag.
⏱️ 1 min - 6
Add Vegetables to the Bag: Add the potato wedges, corn on the cob rounds, carrot chunks, sliced red bell pepper, sliced green bell pepper, broccoli florets, sliced red onion, and green onion pieces to the bag with the chicken.
⏱️ 5 min - 7
Season Vegetables: Sprinkle an additional 1 teaspoon of the dry seasoning blend over the vegetables in the bag.
⏱️ 1 min - 8
Mix Contents of the Bag: Seal the bag securely, leaving some room for steam, and shake thoroughly to ensure all chicken and vegetables are well coated with the marinade and seasonings.
⏱️ 2 min - 9
Add Herb Butter: Open the bag and place the 4 pats of herb butter on top of the chicken and vegetables.
⏱️ 1 min - 10
Prepare for Baking: Close and seal the oven bag with the provided tie. Place the sealed bag on the prepared baking sheet.
⏱️ 1 min - 11
Bake Chicken and Vegetables: Transfer the baking sheet with the chicken and vegetables in the bag to the preheated oven. Bake for 60-75 minutes, or until the chicken is fall-off-the-bone tender and cooked through (internal temperature of 165°F / 74°C).
⏱️ 60 min•🌡️ 375 - 12
Prepare Creole Vegetable Rice: While the chicken bakes, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced yellow onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened.
⏱️ 7 min - 13
Add Aromatics and Seasoning to Rice: Stir in the minced garlic, 1 teaspoon Creole seasoning, and 1/2 teaspoon dried thyme. Cook for 1 minute until fragrant.
⏱️ 1 min - 14
Cook Rice: Add the long grain rice to the saucepan and stir for 1 minute to coat. Pour in the 3 cups chicken broth and 1/2 cup undrained canned diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min - 15
Finish Rice: Stir in the frozen corn and frozen peas. Cover and let stand for 5 minutes off the heat. Fluff with a fork.
⏱️ 5 min - 16
Serve: Once the chicken is cooked, carefully remove the bag from the oven. Cut open the top of the bag (be cautious of hot steam). Stir the contents to coat everything in the accumulated juices. Serve the juicy Creole Red Pepper Chicken and vegetables alongside the Creole Vegetable Rice, garnished with fresh chopped parsley.
⏱️ 5 min