Cajun Chicken and Rice

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Tested Till Perfect

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%

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.



Source

© CanadianLiving.com




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