Creole Spanish Rice Dinner Mix 
Original Creole Seasoning 
Spice N' Herbs Seasoning 
Smokey Baked Wings
Turn up the flavor without the salt! These smokey baked wings by @CreoleSeoul are tossed in…
Get RecipeThis is one meal that will have you feeling like you are floating on air thanks to its simplicity and amazingly bold taste. Chef Ryan André’s Spanish Chicken in the Cloud is a home cook’s dream made with simple ingredients and Tony’s!
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Ingredients
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6 Large Boneless, Skinless Chicken Thighs
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2 Boxes Tony’s Spanish Rice Mix
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1 1/2 Cups Enchilada Sauce
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2 Cans (10.5 Ounces) Cream of Chicken Soup
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1 Cup Water
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4 Tablespoons Sugar
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2 Teaspoons Cumin
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2 Teaspoons Tony’s Original Creole Seasoning
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Tony’s Spice N’ Herbs Seasoning
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1 1/2 Cups Cheddar Jack Cheese, Shredded
- Clear
Directions
- Preheat oven to 350°F.
- Season chicken thighs generously with Tony’s Spice N’ Herbs Seasoning and set aside.
- Mix enchilada sauce, chicken soup, water, sugar, cumin and Tony’s Original Creole Seasoning together until mixed well.
- Fold in Tony’s Spanish Rice Mix and pour into a 10×14 high sided baking dish.
- Place seasoned chicken thighs on top and cover with aluminum foil.
- Place in oven and bake for 35 minutes.
- Left foil and top with shredded cheese.
- Replace foil and bake for an additional 10 minutes.
- Remove foil and bake for 10 more minutes to allow the cheese to lightly brown.
- Check the rice and cook for additional time if needed.
- Serve and enjoy!
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from our Cajun Country Cookbook
Smoked & Grilled Chicken Wings
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