Baked Creole Chicken with Andouille and Tomato Sauce
A hearty Louisiana-inspired dish featuring tender chicken drumsticks braised in a rich tomato-based Creole sauce with aromatic spices and smoky andouille sausag
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Cooking tools:
- Instant-read thermometer
- Oven
- Saucepan
- Dutch oven
- Skillet
- Roasting pan
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Wooden spoon
- Airtight container
- Stove
- Mixing bowl
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 bell pepper, seeded and diced
- 1/2 cup scallions, chopped
- 30 ounces diced tomatoes, un-drained
- 2 tablespoons hot sauce
- 1 tablespoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons fine sea salt
- 1/2 teaspoon marjoram
- 3 1/3 pounds chicken drumsticks
- 4 links chicken andouille sausage, sliced into discs
- 6 cups cooked rice
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