Ingredients
1
Reynolds® Oven Bag, Large Size
1
tablespoon flour
1
to 2 tablespoons Creole seasoning
1
teaspoon dried thyme leaves
4
boneless, skinless chicken thighs, cut into 1-inch cubes
1/2
lb. fully cooked andouille sausage, sliced 1/4-inch
1
can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1
cup long grain parboiled rice
1
medium red bell pepper, chopped
1
medium onion, chopped
1
can (14.5 oz.) chicken broth
4
green onions, chopped, if desired
Frank’s™ RedHot™ Original cayenne pepper sauce, if desired
Preparation
Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.
