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.
- Portion size 4 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 664 mg
- Protein 38 g
- Calories 587.0
- Total fat 17 g
- Cholesterol 111 mg
- Saturated fat 3 g
- Total carbohydrate 68 g
- Iron 24.0
- Folate 18.0
- Calcium 8.0
- Vitamin A 194.0
- Vitamin C 43.0