Cajun Chicken and Rice
The dark meat of chicken thighs and legs is denser and more flavourful than delicate breast meat, making it ideal for spicy dishes like this.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 587 |
| pro | 38 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 111 mg |
| sodium | 664 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 24% |
| vit A | 194% |
| vit C | 43% |
| folate | 18% |
Suggested Recipes
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2-1/2 lb (1.25 kg) chicken thighs (about 8), skinned
4 tsp (20 mL) cajun seasoning
2 tbsp (25 mL) vegetable oil
1 onion, chopped
4 carrots, chopped
2 stalks celery, chopped
1-1/2 cups (375 mL) long-grain rice
2 cups (500 mL) chicken stock
Pinch salt
1 sweet green pepper, chopped
Preparation:
Sprinkle chicken with 1 tbsp (15 mL) of the Cajun seasoning. In large saucepan, heat oil over medium-high heat; brown chicken all over, in batches if necessary. Transfer to plate.
Drain off any fat from pan. Add onion, carrots, celery and remaining Cajun seasoning; cook over medium heat, stirring often and adding up to 2 tbsp (25 mL) water if necessary to prevent sticking, for 3 minutes or until onion starts to soften.
Add rice; stir to coat. Pour in stock, 1 cup (250 mL) water and salt ; bring to boil. Return chicken to pan; cover and cook over medium-low heat for 20 minutes or until liquid is almost absorbed.
Sprinkle with green pepper; cook, covered, for 5 minutes or until rice is tender and juices run clear when chicken is pierced.
Tags:
Main Course; Cajun; Vegetables; Rice; Poultry-Chicken; Boil/Simmer;
Source
© CanadianLiving.com
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