Roasted Garlic & Herb Marinade 
BOLD Creole Seasoning 
Creole Roasted Chicken Rice Dinner Mix 
No Salt Seasoning 
Spice N' Herbs Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeAn amazing meal with tender and juicy blackened chicken over Tony’s Creole Roasted Chicken Rice Mix is delicious. Chef Ryan Andre’s recipe will be an instant favorite at your house.
Shop Tony's Flavors In This Recipe
Ingredients
-
2 Pounds Boneless, Skinless Chicken Thighs
-
3/4 Cup Tony’s Roasted Garlic and Herb Injectable Marinade
-
1/2 Cup Tony’s BOLD Seasoning
-
1/2 Cup Paprika
-
1/4 Cup Sugar
-
1/2 Pound Bacon, Diced
-
1 Tablespoon Garlic, Minced
-
2 Tablespoons Butter
-
2 Boxes Tony’s Roasted Chicken Rice Mix
-
4 Cups Chicken Stock
-
1 Cup Milk
-
1 Tablespoon Butter
-
1 Tablespoon Garlic, Minced
-
2 Tablespoons Tony’s Roasted Garlic and Herb Injectable Marinade
-
5 Cups Chicken Stock
-
1 1/2 Cups Heavy Cream
-
1/2 Teaspoon Lemon Zest
-
1 Teaspoon Lemon Juice
-
1/2 Teaspoon Tony’s No Salt Seasoning
-
1 Teaspoon Tony’s Spice N’ Herbs Seasoning
-
1/2 Teaspoon Sugar
-
4 Teaspoons Cornstarch
-
1 1/2 Cups Romano Cheese, Grated
- Clear
Directions
- Preheat oven to 350°F.
- Remove chicken from marinade and pat dry using a paper towel.
- Continue until all chicken has been dried.
- Place dried chicken on a large plate and season presentation side of chicken thigh generously with blackening seasoning.
- Heat a large cast iron skillet over medium-high heat and place a few tablespoons of oil to keep from sticking.
- Be sure your hood vent is on high while doing this since it will cause a little smoke in the kitchen.
- Allow skillet to get smoking hot and place chicken thighs in skillet, seasoning side down.
- Cook each chicken thigh for 3-4 minutes before flipping to allow seasoning to darken.
- Flip each thigh and cook for another minute.
- Place partially cooked thighs on sheet pan and continue the process until all chicken has been partially cooked.
- Place chicken in preheated oven and cook for 12-15 minutes or until chicken is fully cooked.
- Serve thighs on top of chicken rice and top with Romano Cheese. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Shrimp Chips with Remoulade
These Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in…
Get Recipe