CAJUN CHICKEN AND RICE
Mixed nuts add a savory richness to this spicy stovetop chicken dish that's served over Spanish rice.
Provided by EMSGECKO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare Spanish rice mix according to package directions. Keep warm.
- Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat.
- Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 19.4 g, Cholesterol 48.5 mg, Fat 25.8 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g, Sodium 392.3 mg, Sugar 1.8 g
CAJUN CHICKEN AND RICE SOUP RECIPE
Provided by á-2765
Number Of Ingredients 18
Steps:
- Cook chicken in stockpot. Cover with water and add bay leaves, salt, poultry seasoning and pepper. Bring to boil , reduce heat, cover and simmer for 1 1/2 hr or until chicken is tender. Remove chicken from broth; set aside to cool. Stain broth discarding seasonings. Set aside 6 cups broth for the soup. Remove chicken from broth. Shred and set aside 3 cups chicken. (Save remaining chicken for another use.) In large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to boil. Reduce heat; cover and simmer for 15 min. or until veggies are tender. Stir in the cooked, drained rice, beans and reserved chicken. Heat. 1 1/2 cup equals 393 calories.
CAJUN CHICKEN AND RICE - CAROLINA STYLE
Excellent, juicy, divine chicken, rice and broccoli! A wonderful meal-in-one dish... Used this recipe on a Panthers vs. Saints football Sunday--in honor of the New Orleans Saints. Excellent game. I can't wait for the Panthers to play New Orleans again!
Provided by Fauve
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle Cajun spice evenly on each chicken breast.
- Place chicken breasts in vegetable oil-sprayed cooking dish (large sized).
- In a mixing bowl, combine rice, cream of chicken soup, chicken broth and broccoli.
- Pour this mixture on top and around chicken in casserole dish.
- Cover with lid and bake at 350 degrees for 1 hour.
- Remove casserole from oven; top with shredded Provolone and continue baking (uncovered, this time!) about 5 minutes, or until cheese is melted.
- NOTE: Unfortunately, brown rice does not perform as well as white in most recipes. Brown rice normally needs to be cooked nearly twice as long. For this reason, I do not recommend substituting brown rice for white in this particular recipe. :).
SPICY CAJUN CHICKEN AND RICE CASSEROLE RECIPE - (4.5/5)
Provided by á-167595
Number Of Ingredients 15
Steps:
- Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken. Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain. Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl. Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds. Add the broth, peas, rice, and 1/8 teaspoon of salt, if desired. Heat the mixture on high until it boils, and then reduce to a simmer. Add the chicken and remaining juices, and cover to simmer for approximately 25-30 minutes, or until rice is tender and chicken is thoroughly cooked through.
SMOTHERED CAJUN CHICKEN W/ RICE AND VEGGIES
well i am going to try to explain to you how to make a dish i have made for many years but really by a pinch here and a pinch there. i never measure anything. but here goes and i hope you really enjoy this i know my family truely has....enjoy
Provided by jacquie cooper
Categories Rice Sides
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. heat skillet up then add small amount of olive oil, add chopped onions while it is cooking add seasoning to chicken, then add chicken to skillet. you should have a frying sound.
- 2. cook chicken til it golden brown on each side. now to remind you chicken being smothered like this doesnt brown as if it is being fried. it has a soft looking brown color. cooking about 15 minutes on each side. then add water covering over the chicken. let it cook for 35 minutes with the lid on it. checking it and stirring it making sure it doesn't stick to the bottom. when u know its done the chicken starts to fall apart. then let simmer til ready to eat.
- 3. i always cook rice with this its the best. i use brown rice but you can use white. i am sure most of you know how to cook rice in rice pot. i would cook about 2 cups for 6 people. i always add about 2 teaspoons of olive oil for rice not to stick to bottom.
- 4. while rice is cooking. you can cook veggies for 6 people. after all is down. set down together at table and eat and enjoy.
CAJUN CHICKEN AND RICE
In a recipe rut for cooking chicken breasts? Try an easy oven dish complete with rice, tomatoes, peppers and corn.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
- Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
- Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 0 g
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