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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.

Allergens:Sulphites/SulfiteMilk/Lait

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

310 g

Chicken Thighs

½ cup

Jasmine Rice

1 unit

Chicken Broth Concentrate

1 can

Kidney Beans

6 g

Garlic

1 unit

Jalapeño

7 g

Parsley

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1 box

Crushed Tomatoes

200 g

Green Bell Pepper

56 g

Celery, chopped

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

½ tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Medium Pot
Paper Towel
Strainer
Garlic Press
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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