Cajun Chicken And Creole Rice

Cajun Chicken And Creole Rice

Posted 2017-07-02 by Naomi follow
Full of delicious, tender, spiced chicken on a bed of flavoursome rice. Creole cooking is common in New Orleans and uses herbs and spices to fuse flavours from Spanish, French and African decent.

The chicken is coated in a dry rub and then baked to keep it moist. The creole rice has herbs, spices, corn and beans. This is a great meal served with a side of flat bread.
[Image1 Full of creole flavours]

Preparation Time: 10 minutes (plus 30 minutes to marinate)
Cooking Time: 35 minutes
Serves: 4

2 chicken breasts, cut into long 2 - 3 portions

For the Cajun dry rub
1 tbsp sweet paprika
1 tsp cayenne pepper
4 cloves garlic, finely crushed (exclude for low FODMAP)
1 tbsp oregano
Salt and pepper, to taste

For the Creole Rice
1 tbsp oil
2 cloves garlic, crushed (exclude for low FODMAP)
1 red capsicum, diced
420 g tin corn kernels, drained
3 cups cooked rice
1 tbsp sweet paprika
1 tsp cayenne pepper
1 tbsp oregano
1 tsp thyme
1 tsp chilli powder
1 tsp ground pepper
Salt, to taste
1 lime, zested and juiced
400 g tin four bean mix, drained
1/2 cup coriander, finely cut

To serve
1 lime, sliced into wedges
Garden salad
[Link Flatbread], optional

  • Mix the Cajun dry rub ingredients in a bowl.
  • Add the chicken breast and use your fingers to coat with the dry rub, cover and refrigerate for a minimum of 30 minutes, or overnight for best results.
  • [Image5 Coat the chicken in the dry rub]
  • When ready to cook, preheat the oven to 220 degrees and line one baking dish with baking paper.
  • Bake the chicken for 15 minutes or until cooked through.
  • [Image2 The chicken will be tender and moist]
  • While the chicken is cooking, sauté the garlic in oil in a frypan on medium heat for 1 minute. Add the capsicum and corn and stir for 1 minute.
  • Add the herbs and spices and cook for 1 - 2 minutes until fragrant.
  • Add the rice and 1/2 lime juice and stir to combine. Stir regularly until heated through, 2 - 3 minutes.
  • [Image3 The capsicum and corn give the rice a great flavour]
  • Just before serving add the coriander, stir and add more lime to taste, if required.
  • Serve the chicken with the creole rice, salad, flatbread and lime wedges.
  • [Image4 Shredded chicken can be placed in lettuce cups with salad and rice]

  • For a mild dry rub start with 1/8 tsp and increase to taste. Add more chilli for a spicy dry rub.

  • For more of my recipes visit [Link Naomi's recipes]


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