Jazzy New Orleans Chicken
Infused with the bold, vibrant flavors of the Big Easy, Jazzy New Orleans Chicken is a one-skillet masterpiece that's perfect for any occasion. Tender, bone-in chicken thighs are generously seasoned with a smoky, spicy Creole spice rub, then seared until crispy and golden. They're simmered in a rich, aromatic sauce made with fresh vegetables, a touch of tomato paste, and a hint of heat from cayenne and optional hot sauce. Finished in the oven for deep flavor and served atop fluffy rice, this dish is a celebration of New Orleans' signature cuisine. Garnished with fresh parsley and green onions, it's a must-try recipe that delivers bold flavor in every bite. Perfect for weeknights or special gatherings, this soul-warming recipe will transport your taste buds straight to Louisiana!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups rice (cooked), for serving
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and set aside.
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper.
Rub the spice mixture evenly onto the chicken thighs, making sure to coat both sides.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter. Add the chopped onion, bell pepper, and celery. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken broth, tomato paste, Worcestershire sauce, and hot sauce (if using). Stir well to combine and bring to a simmer.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with sliced green onions and chopped parsley.
Serve the Jazzy New Orleans Chicken over cooked rice, spooning the flavorful sauce on top.
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.8 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3982 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
