Cajun Chicken Club Food

CAJUN CHICKEN

Steps:

• Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
• Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CAJUN CHICKEN

Steps:

• For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.
• For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3-4 hours, or overnight if possible.
• Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess.
• Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20-25 minutes, or until golden-brown and tender, turning halfway through.
• Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges.

CAJUN CHICKEN CLUB

Steps:

• Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning. In a large skillet, cook chicken over medium heat in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt., Spread dressing over both halves of rolls. Layer bottom halves with 2 slices of tomato, chicken and 2 strips of bacon; replace tops.

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

Steps:

• Debone the chicken thighs but leave the skin on. Please follow the step-by-step to debone chicken thighs.
• In a small bowl, add the melted butter, Cajun Seasonings, honey, salt and cayenne pepper together. Stir to mix well.
• Add the chicken and Cajun butter mixture together. Marinate the chicken for 30 minutes.
• Preheat oven to 400°F (207°C). Transfer the Cajun-marinated chicken to a baking dish. Bake for 20-25 minutes or until the chicken is cooked through and the skin starts to brown. Broil the skin for 10 seconds or so, until they are nicely charred.
• Transfer the chicken and the Cajun chicken sauce in the baking dish to a serving platter. Spoon the sauce over the chicken. Slice the chicken into pieces and serve immediately.

CAJUN CHICKEN

Steps:

• Fry bacon in skillet remove bacon set aside to cool.
• Chop up green pepper onions celery and garlic place in skillet with bacon grease. Sauté till tender. Crumble up bacon and add to vegetables. Remove from grease and put in crock pot.
• Sprinkle 1 tablespoon of Cajun seasoning on chicken thighs. Brown in grease from bacon and then put chicken in crock pot with vegetables. Pour juices from bacon and vegetables over chicken.
• Pour tomatoes over chicken and add the other tablespoon of Cajun seasoning. Cover and cook on low in crock pot 6 to 8 hours.
• Serve over noodles or rice.

EASY CAJUN-SPICED CHICKEN BREASTS

Steps:

• Serve with your favorite sides and enjoy! *A serving of chicken is about the size of a deck of playing cards or about 3 to 4 ounces. Unless chicken breasts are sliced to "portion size," they might weigh as much as 10 to 12 ounces.