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Cajun Chicken Skillet

Cajun Chicken Skillet

with Buttery Rice

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Saucy, saucy, saucy. This simple supper comes together with ease, a pot of buttery rice and a flavourful chicken skillet. The whole family will gobble it up!

Tags:Quick PrepFamily Friendly
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

¾ cup

Basmati Rice

370 mL

Crushed Tomatoes with Garlic and Onion

200 g

Green Bell Pepper

170 g

Carrot

2 unit

Green Onions

1 tbsp

BBQ Seasoning

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber8 g
Protein50 g
Cholesterol140 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Peeler
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/4-inch pieces. Thinly slice green onions.

2

Add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate.

4

Pat chicken dry with paper towels. Cut each tender in half, crosswise. Season with salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)

5

Reduce heat to medium-low, then add carrots to the pan with chicken. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add crushed tomatoes and BBQ seasoning. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min. Add peppers and cook, stirring occasionally, until warmed through, 1-2 min. Season with salt and pepper, then stir to combine.

6

Fluff rice with a fork, then stir in half the green onions and 1 tbsp butter (dbl for 4 ppl). Season with salt, then stir to combine. Divide rice between bowls. Top with chicken, sauce and veggies, then sprinkle remaining green onions over top.