HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNew Orleans Cajun Chicken
New Orleans Cajun Chicken

New Orleans Cajun Chicken

with Red Beans and Rice

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Spicy cajun chicken nestled atop rice studded with red beans and tomatoes. Pickled jalapenos add an extra kick to this Cajun classic.


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs

½ cup

Jasmine Rice

1 unit

Chicken Broth Concentrate

1 can

Kidney Beans

6 g


1 unit


7 g


1 tbsp

Cajun Seasoning


1 box

Crushed Tomatoes

200 g

Green Bell Pepper

56 g

Celery, chopped

2 tbsp

White Wine Vinegar


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tsp


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber16 g
Protein48 g
Cholesterol190 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Medium Pot
Paper Towel
Garlic Press
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Meanwhile, core, then cut peppers into 1/2-inch pieces. Finely chop parsley. Peel, then mince or grate garlic. Drain and rinse beans. Thinly slice jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Pat chicken dry with paper towels. Toss chicken with Cajun seasoning in a large bowl. Season with salt and pepper. Set aside.


Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, heat a small pot over high heat. Add jalapeños, vinegar, 1 tsp sugar and 1/4 cup water (dbl both for 4 ppl). Cook, stirring occasionally, until softened, 2-3 min. Remove from heat and set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Pan-fry, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Roast in middle of oven, until cooked through, 7-10 min.**


While chicken cooks, add peppers, garlic and celery to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Add crushed tomatoes and broth concentrate. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 2-3 min. Season with salt and pepper.


Fluff rice with a fork, then stir in beans, half the parsley and 2 tbsp butter (dbl for 4 ppl). Season with salt and pepper.


Slice chicken. Divide rice between plates. Top with the sauce, Cajun chicken and pickled jalapeños. Sprinkle over remaining parsley.