Cajun Chicken and Peppers
with Savoury Rice and Garlicky Mayo
Sweet and smoky Cajun flavours add a zesty spin to this easy dinner! Chicken and veggies are tossed on a sheet and popped in the oven, while you make corn and green onion studded rice. Easy to make and even easier to enjoy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Leg (Boneless)
¾ cup
Parboiled Rice
200 g
Green Bell Pepper
160 g
Sweet Bell Pepper
2 unit
Green Onion
3 g
Garlic
56 g
Corn Kernels
1 tbsp
Cajun Spice Blend
1 unit
Chicken Broth Concentrate
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Garlic Guide for Step 5 (dbl for 4 ppl): • Mild: 1/4 tsp • Medium: 1/2 tsp • Spicy: 1 tsp
Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Core, then cut peppers into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut chicken in half, crosswise, on a separate cutting board.
Add chicken, peppers, Cajun Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat, then arrange in a single layer. Roast in the middle of the oven, until peppers are tender and chicken is cooked through, 22-24 min.** (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Bake in the top and the middle of the oven, rotating sheets halfway through cooking.)
While chicken and peppers roast, add rice to the pot of boiling broth. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. When rice is done, add corn to rice. Cover and let stand.
While rice cooks, stir together mayo, 1/4 tsp garlic (NOTE: Reference Garlic Guide) and 1/2 tbsp water (dbl for 4 ppl) in a small bowl. Season with pepper.
Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates. Top rice with chicken and peppers. Drizzle with garlicky mayo and sprinkle remaining green onions over top.
