Cajun Chicken And Rice Carolina Style Food

CAJUN CHICKEN AND RICE

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.

ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY

Steps:

• Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
• Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
• Add some more oil and fry the onions and peppers until softened.
• Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
• Place the chicken back on and cover in chopped tomatoes.
• Add chicken stock and more cajun spice (to taste).
• Bring to boil, then cover and simmer for 25 minutes.
• Enjoy!

CAJUN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
• Chop the chicken breast into 3/4-inch chunks and slice the andouille sausage into 1/2-inch rounds.
• In a 3-quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes, until the rice is tender.
• Remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.

ONE POT CAJUN CHICKEN AND RICE

Steps:

• Rub olive oil all over chicken. Season with Cajun seasoning all over.
• In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
• Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
• Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
• Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
• Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

EASY CAJUN CHICKEN AND RICE RECIPE

Steps:

• Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
• Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
• Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
• Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

CAJUN CHICKEN AND RICE

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).

CLASSIC CHICKEN BIRYANI

Steps:

• Step 1 In a medium bowl, stir together yogurt, lemon juice, oil, ginger, garlic, garam masala, turmeric, 1 tbsp salt, black pepper, cumin and paprika. Toss in chicken until well coated. Cover and marinate in refrigerator for at least 4 to 6 hours but overnight is best. Step 2 Preheat broiler on HIGH. Place chicken on lightly greased foil-lined baking sheet. Broil for 10 to 12 mins or until starting to brown. Step 3 Meanwhile, heat 1/4 cup ghee in large Dutch oven or saucepan set over medium heat. Add cinnamon stick, cardamom, cloves, star anise and bay leaves. Cook for 2 to 3 mins or until toasted and fragrant. Stir in onions and cook for 5 to 8 mins or until tender and lightly golden. Step 4 Stir in rice, remaining salt and saffron. Cook for 3 to 5 mins or until well coated. Stir in 3 1/2 cups water and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 mins or until rice is tender and absorbs most of the liquid. Add chicken juices from baking sheet into the rice and stir. Nestle in chicken pieces. Cover and cook for 5 to 8 mins or until rice has absorbed all the liquid. Step 5 Garnish with cilantro and mint before serving Recipe Tip: Remove bay leaves and whole spices if desired. For festive biryani, add frozen 1 cup peas in the last 5 mins of cooking. Serve with a dollop of yogurt. Garnish with sliced almonds, pistachios, dried chopped apricots, fried shallots and fresh thinly sliced chilies.

CAJUN CHICKEN & RICE SOUP

Steps:

• Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.

CAJUN CHICKEN AND RICE - CAROLINA STYLE

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. :).

CAJUN CHICKEN, SAUSAGE, AND RICE

Steps:

• Preheat oven to 375 degrees. In a hot skillet add oil. Then add green peppers, onions, and garlic. Sauté until softened. In a 9x13 or 3 quart casserole dish generously spray with cooking spray and then add cooked peppers, onions, and garlic, turkey sausage rounds, raw chicken breast, rice, cream of chicken soup, diced tomatoes, cajun seasoning, celery salt, and water. Mix together well. Cover casserole dish tightly with aluminum foil and place into preheated oven for one hour or until rice is cooked. Lightly fluff with a fork. Serve! Leftovers are just as good if not better!