CREOLE STYLE CHICKEN AND RICE

Steps:

• 1. To roast the bell pepper, hold the bell pepper with tongs, and place pepper over a flame (such as a burner on a gas stove or a culinary torch) for 2 to 3 minutes or until blistered and lightly charred. Set aside to cool. Once cooled, chop bell pepper and then measure out 1/2 cup.
• 2. Preheat oven to 350°F. Lightly spray a 9-inch square baking pan with nonstick spray; set aside. Lightly spray a 9x13-inch baking dish; set aside.
• 3. Stir together the salt, pepper, paprika and flour. Place chicken pieces in the flour mixture and coat evenly on all sides. Place chicken in baking pan, and bake for 25 minutes or until the skin is crisp and lightly browned (the chicken will be cooked more in a later step). Remove from oven and set aside.
• 4. While chicken is baking, combine the broth, bay leaves and Creole seasoning in a saucepan over medium heat for 15 minutes. Remove bay leaves.
• 5. In a skillet, melt the butter and sauté onion, celery and mushrooms over medium heat until onion is tender, about 5 or 6 minutes. Stir in the roasted bell pepper and garlic, and remove saucepan from heat.
• 6. Add broth mixture, mushroom mixture and whipping cream to the 9x13 baking dish. Stir in the rice. Lay cooked chicken pieces on top of the creamy rice mixture, pushing chicken down until covered with cream sauce. Cover baking dish with foil, and bake for 30 minutes or until the rice is soft and moist, and the chicken is thoroughly cooked. Remove from oven and let stand (still covered) for a few minutes. Then serve immediately while still hot.