Southern Comfort Chicken & Rice Bake

Ingredients

• 2 lbs Boneless, skinless chicken thighs
• 3 tbsp Salted Perfection Lafayette Select Blend, divided
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 Large yellow onion, diced
• 2 stalks Celery, diced
• 1 Green bell pepper, diced
• 2 tbsp All-purpose flour
• 1.5 cups Long-grain white rice, uncooked
• 3 cups Chicken broth
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). We need a good, steady heat to get that rice fluffy and the chicken tender.
2. Pat the chicken thighs dry with a paper towel. Season them generously on all sides with about 1.5 tablespoons of the Salted Perfection Lafayette Select Blend. This blend has that Cajun kick with smoked paprika and citrus notes that does all the heavy lifting for us.
3. Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the chicken thighs just until they get a nice golden color, about 3-4 minutes per side. They don't need to be cooked through yet. Remove them and set aside on a plate.
4. Lower the heat to medium and toss in the butter. Add the onion, celery, and green pepper—the holy trinity of Southern cooking. Sauté them for about 5 minutes until they soften up and the kitchen smells incredible.
5. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This creates a blonde roux that acts as our binder, ensuring the sauce stays creamy and doesn't separate.
6. Slowly pour in the chicken broth and heavy cream while whisking to smooth out any lumps. Stir in the remaining 1.5 tablespoons of Salted Perfection Lafayette Select Blend.
7. Bring the liquid to a gentle simmer, then stir in the uncooked rice. Make sure the rice is evenly distributed.
8. Nestle the seared chicken thighs (and any juices from the plate) back into the pan, settling them slightly into the rice mixture.
9. Cover the pot with a tight-fitting lid or foil. Bake in the oven for 35 minutes.
10. Remove the pot from the oven, uncover, and sprinkle the cheddar cheese all over the top. Return it to the oven uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
11. Let it rest for 5 minutes before serving to let the juices settle. Garnish with fresh parsley. DUNZO!