Cajun-Style 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 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.
Ingredients
4 unit
Chicken Thighs
¾ cup
Parboiled Rice
113 g
Yellow Onion
160 g
Sweet Bell Pepper
1 unit
Green Onion
1 unit
Garlic, cloves
1 tbsp
Seasoned Salt
1 unit
Chicken Broth Concentrate
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): • Mild: 1/4 tsp • Medium: 1/2 tsp • Spicy: 1 tsp Add broth concentrate, 1 1/4 cups water and 1 tsp seasoned salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Separate onion layers. Thinly slice green onions. Peel, then mince or grate garlic. Pat chicken dry with paper towels.
Add chicken, peppers, onions, remaining seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil and half of the remaining seasoned salt per sheet.) Roast in the middle of the oven until peppers are tender and chicken is cooked through, 22-24 min.** (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating sheets halfway through.)
While chicken and peppers roast, 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 the pot from heat. Set aside, still covered.
While rice cooks, add mayo, 1/2 tbsp water (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.
Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top rice with chicken and peppers. Drizzle with garlicky mayo and sprinkle remaining green onions over top.
