Kickin’ Cajun Chicken and Rice

Kickin’ Cajun Chicken and Rice

The complex Cajun spices in the ingredient list bring the heat to this easy-to-make chicken and rice dinner, a perfect balance for bubbly.

Serves 4 - 6
  • Rice

  • 2 1/2 cups water or low-sodium chicken broth

  • 1/2 cup wild rice

  • 3/4 cup basmati rice

  • 1 lb boneless, skinless chicken breast

  • 1 Tbsp Cajun seasoning

  • 1 Tbsp Creole seasoning

  • 1/2 Tbsp brown sugar

  • 1 tsp sweet paprika

  • 1 tsp pepper

  • 1/2 tsp cayenne

  • 1/2 tsp dried thyme

  • 2 Tbsp olive oil

  • 2 Tbsp soy sauce

  • 1 large red bell pepper, chopped

  • 1 large orange bell pepper, chopped

  • 1/2 onion, chopped

  • 2 cloves garlic, minced or grated

  • 1 can (14 ounces) diced tomatoes

  • 2 Tbsp chopped fresh parsley, plus more for garnish

Start the rice: Add the wateror broth  to a medium soup pot. Bring to a low boil and then add the rice and a pinch of salt. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Cook the rice for 10 minutes on low and then turn the heat off completely and let the rice sit on the stove, covered, for another 20 minutes (don’t take any peeks inside!).

After 20 minutes remove the lid from the rice pot and fluff the rice with a fork. Return the lid to the pot and let sit until ready to serve.

For the chicken: Cut the chicken into bite-size pieces and set aside.

In the meantime, combine the Cajun seasoning, Creole seasoning, brown sugar, sweet paprika, pepper, cayenne  and dried thyme in a large bowl. Add the chicken and give it a good toss.

Heat a large skillet on medium-high heat and add 1 Tbsp of the olive oil. Then add the chicken and spread it into an even layer and cook, without stirring, for 2 to 4 minutes. Then stir the chicken, add the soy sauce and continue cooking for 5 minutes or until the chicken is browned all over and cooked through. Transfer the chicken to a bowl or plate and return the skillet to the stove.

Add the remaining tablespoon of olive oil to the skillet. Add the red pepper, orange pepper, onion and garlic. Cook the veggies for 5 to 10 minutes or until the onions are soft. Add the chicken back to the skillet and toss well.  Stir in the diced tomatoes and simmer until almost all the liquid has evaporated. Remove from the heat and add the chicken mixture to the rice. Toss well, garnish with chopped parsley and serve.

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