One-Pot Cajun-Style Chicken Skillet
with Sweet Pepper & String Beans
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Eat your way to Louisiana, the heartland of Cajun cooking. Every mouthful moves you closer to a warmer location, where there’s smoke in the food and zydeco music in the air. You’ll pack the pleasure into an abundant one-pot preparation, which means minimal cleanup (thanks and merci!). Golden-tender chicken thighs snuggle up with morsels of sweet pepper and chopped string beans, surrounded by lemon-kissed rice. A dash of smoked paprika gets the good times rolling.
We will send you:
- 4 Chicken thighs
- 200g String beans
- 1 Garlic clove
- 1 Lemon
- 1 Sweet pepper
- 160g White rice
- 30ml Vegetable demi-glace
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard
You will need:
Medium oven-safe pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
10 g
Sodium
420 mg
Total Carb
81 g
Sugars
8 g
Protein
43 g
Fibre
6 g
Preparation
Start the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium, oven-safe pot, heat a drizzle of oil on high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, core and small-dice the sweet pepper. Remove the stem ends of the string beans; cut into 1-inch pieces. Halve the lemon; thinly slice ½ and quarter the remaining ½. Mince the garlic.
Start the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Add the string beans, sweet pepper, garlic, remaining spices and 2 tbsp butter (double for 4 portions). Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown.
Start the rice & continue the vegetables
To the pot of vegetables, add the rice, 1 ¾ cups water (double for 4 portions), the demi-glace and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice and vegetables are partially cooked.
Finish the chicken, vegetables & rice
When the rice and vegetables are partially cooked, remove from the oven, stir and add the sliced lemon (add ½ for a milder flavour) and chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender.
Plate your dish
Divide the chicken, vegetables and rice between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
