Downtown Chicken and Rice Jubilee

On August 4, 2026, I had the pleasure of joining my friends Ben Aaron and Marysol Castro on New York Living to share a recipe that my producer Felicia Miller-Stehr asked me to come up with in less than 24 hours! The great 15 dollar recipe challenge. I (quickly) developed my family-friendly Downtown Chicken & Rice Jubilee!

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Downtown Chicken & Rice Jubilee

Makes 4 servings

This New Orleans chicken and rice casserole with a "jubilee" topping of buttery toasted breadcrumbs, parsley, lemon zest, and green onions, will be easy on your budget and keep your guests coming back for more. (So good, they might even serve it uptown!) NOTE: If it's budget-friendly, go ahead and double the chicken in the recipe!

1½ pounds boneless, skinless chicken thighs

2 tablespoons plus 1 teaspoon Cajun seasoning

1 tablespoon canola oil

8 tablespoons (1 stick) butter, divided

1 carton (32 ounces) chicken broth

1 pound long-grain 20 minute white rice

1 medium sweet onion, diced

3 ribs celery, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

Freshly ground black pepper

4 scallions, thinly sliced, white and green parts

1 lemon, zest of 1/3 and 1 tablespoon juice

1/2 cup Italian parsley, rinsed, chopped

1 1/4 cups panko crumbs

Cover both sides of chicken with 1 tablespoon Cajun seasoning.

Heat oven to 350°F. Butter or spray a 9 x 13-inch baking dish.

In large skillet over medium-high heat, bring canola and 1 tablespoon butter to a shimmer.

Add chicken 3 minutes per side to brown. Set aside.

To skillet, add onion, celery, bell pepper, garlic. Soften 6 minutes.

Add uncooked rice, stir constantly 2 minutes over heat to flavor with trinity of vegetables and toast in pan drippings.

Add 4 cups broth. Stir in Worcestershire, thyme, pepper, 1 tablespoon Cajun seasoning. Bring to boil.

Cook rice just shy of total package time so hardly any water left, likely between 14 and 18 minutes.

Set rice mixture aside.

Return chicken to pot, add water to just cover. Bring to boil, cook 8 to 10 minutes or till internal temperature is 165°F. With hand mixer in large bowl, shred chicken.

Add rice mixture to same bowl, stir in with chicken. Add rice/chicken mixture to prepared baking dish.

Cover with foil, bake 20 minutes.

Meanwhile, in small pot, melt 7 tablespoons butter. Stir in panko till coated.

Into panko, stir scallion, lemon zest, 1 tablespoon lemon juice, parsley, 1 teaspoon Cajun seasoning.

Spoon panko mixture over casserole, return to oven 5 minutes, serve.

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Click on Ben, me, and Marysol below to go to the video!

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