ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY
Here's what you need: chicken breasts, cajun spice, onion, bell pepper, black beans, rice, chopped tomato, chicken stock, olive oil, salt, garlic powder, hot paprika, black pepper, onion salt, cayenne pepper, dried oregano, dried thyme
Provided by Matthew Cullum
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
- Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
- Add some more oil and fry the onions and peppers until softened.
- Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
- Place the chicken back on and cover in chopped tomatoes.
- Add chicken stock and more cajun spice (to taste).
- Bring to boil, then cover and simmer for 25 minutes.
- Enjoy!
CAJUN CHICKEN AND RICE
In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
- Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
- Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 0 g
CAJUN CHICKEN & RICE SOUP
We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. -Lisa Hammond, Higginsville, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 19
Steps:
- Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
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