Skillet & Sheet Pan Suppers by Monica Sweeney

Author:Monica Sweeney
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-11-30T16:00:00+00:00

Cajun Wings & Rice

When you’re too busy to carefully watch your stovetop rice, this sheet pan recipe saves the day. Perfectly cooked Cajun chicken and peppery rice that’s tender underneath and a little bit crunchy on top make for an irresistible comfort-food feast. This arrangement calls for “dirty rice,” but you can mix it up with wild grain or herbed rice selections as well.

Yield: 4–6 servings

2 pounds chicken wings

1 package dry chipotle pepper marinade

2 (8-ounce) boxes dirty rice mix

1 small red bell pepper, chopped

1 small onion, chopped

Preheat the oven to 400°F. Grease a ¾ sheet pan with cooking spray or line it with aluminum foil. Toss the chicken with the chipotle pepper marinade and let it sit for 30 minutes. Put the rice mix in the sheet pan and mix in the pepper and onion. Using the amount listed on the rice box instructions, pour 2 boxes worth of water over the rice. Lay the chicken wings on top of the rice. Bake for 15 minutes. Reduce the heat to 385°F and bake for another 25 minutes.

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