New Orleans Cajun Chicken
with Red Beans and Rice
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.
Ingredients
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
(Contains Sulphites)
1 box
Crushed Tomatoes
200 g
Green Bell Pepper
56 g
Celery, chopped
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
