Cajun Chicken and Peppers

Cajun Chicken and Peppers

with Savoury Rice and Garlicky Mayo

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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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

¾ cup

Parboiled Rice

200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

2 unit

Green Onions

3 g


56 g

Corn Kernels

1 tbsp

Cajun Spice Blend

1 unit

Chicken Broth Concentrate

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol170 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.