Cajun Chicken And Rice Soup Recipes

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CAJUN CHICKEN AND RICE



Cajun Chicken and Rice image

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

1 (6.8 ounce) package Spanish rice mix
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning
¾ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons margarine
3 skinless, boneless chicken breast halves, cut into bite size pieces
1 cup mixed nuts

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

EASY CAJUN CHICKEN AND RICE RECIPE



Easy Cajun Chicken and Rice Recipe image

Easy cajun chicken and rice recipe.

Provided by kevinandamanda.com

Categories     Dinner

Time 30m

Number Of Ingredients 9

1 cup uncooked rice
2 cups water or chicken broth
1 teaspoon salt
1 lb boneless, skinless chicken breasts
Cajun or Creole Seasoning
2 tablespoons olive oil
4 cups diced onions and bell peppers
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup shredded cheddar cheese

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

Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg

CAJUN CHICKEN AND RICE



Cajun Chicken and Rice image

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

2 medium bell peppers, cut into 1-inch pieces
1/2 cup frozen corn
1 box (6.8 oz) rice and vermicelli mix with Spanish seasonings
1 1/4 cups water
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
1 tablespoon blackened seasoning or Cajun seasoning
4 bone-in chicken breasts (about 7 oz each), skin removed

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

CAJUN CHICKEN & RICE SOUP



Cajun Chicken & Rice Soup image

We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. -Lisa Hammond, Higginsville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 19

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

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.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CAJUN CHICKEN AND RED BEAN SOUP



Cajun Chicken and Red Bean Soup image

Creole Cajun Seasoning adds Southern Flavors to this Chicken Soup

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1 medium onion, finely diced, (1 1/2 cups)
1 medium green bell pepper, finely diced, (1 1/4 cups)
3 ribs celery, finely diced, (1 1/4 cups)
1 small jalapeño pepper, finely diced
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend
2 teaspoons kosher salt
1 (8oz) can tomato sauce
1 (15.5oz) can small red beans, drained and rinsed
1 (32oz) box chicken broth, low-sodium
1/2 cup white rice
1 bay leaf
4 teaspoons worcestershire sauce
1 tablespoon hot sauce
freshly ground black pepper

Steps:

  • Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.
  • Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).

LOUISIANA CAJUN CHICKEN SOUP



Louisiana Cajun Chicken Soup image

A light and spicy soup that is as filling as it is tasty. Please, alter seasoning amounts to suit your tastes, but keep in mind that it changes the calories. If you find any vegetables that go well in this soup also, please let me know. Bon Appetit!!!!

Categories     Poultry     Other     Other Poultry     Soup     Poultry Soup

Yield 6

Number Of Ingredients 15

1-4-pack of Boneless Skinless Chicken Breasts, cubed 1/2 inch
3 cans of Low-Sodium Chicken Broth
3 cups of water
2 ribs of Celery, sliced or diced
2 large Carrots, sliced or diced
1 Lg Onion (yellow, red or white is great)
1 Lg Green Bell Pepper, diced
1 Md Red Bell Pepper, diced
1 Md Yellow Bell Pepper, diced
1 package fresh Cherry Tomatoes (halved or whole)
1 Md head of Cabbage, medium chopped
3 Tablespoons of Tabasco or other Hot Sauce
Tony's or My Special Seasoning Blend or Emeril's Essence
1T ground Thyme
2t ground oregano

Steps:

  • Pour the water and chicken broth into a large soup pot and turn on med-high.
  • Add seasonings first, then chicken and all veggies. Add hot sauce last, stir well, and cover.
  • Allow to boil for 30 min-1hour from rolling boil point.
  • Serve by itself or with crackers or rice. Enjoy!!
  • NOTES:
  • *You may choose to cook it longer for softer veggies.
  • *You may choose to add rice or pasta or potatoes to this recipe, it will be just as good, but check your adjusted nutritional information and be sure to allow extra cooking time till done...
  • Rice-1 full cup white or brown
  • Potatoes-2 cans diced or 6 small potatoes, diced or 3 large potatoes, diced.
  • Pasta-8-12 oz of your favorite pasta
  • *For spicier soup, add more hot sauce or cayenne pepper or Tony's, but check nutritional information.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

CAJUN WILD RICE



Cajun Wild Rice image

This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!

Provided by Josh Mobley

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup uncooked wild rice
1 (14 ounce) can chicken broth
¼ cup water
½ pound andouille sausage, diced
½ cup diced sweet onion
1 cup chopped fresh mushrooms
1 tablespoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

Nutrition Facts : Calories 247.7 calories, Carbohydrate 21.2 g, Cholesterol 23.6 mg, Fat 14.3 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 4.4 g, Sodium 988.9 mg, Sugar 2.4 g

CAJUN CHICKEN & RICE SOUP RECIPE



CAJUN CHICKEN & RICE SOUP RECIPE image

Categories     Soup/Stew     Chicken

Yield 8 servings

Number Of Ingredients 19

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

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. Yield: 12 servings (3 quarts).

CAJUN CHICKEN AND RICE SOUP RECIPE



Cajun Chicken and Rice Soup Recipe image

Provided by á-2765

Number Of Ingredients 18

1 stewing chicken
2 bay leaves
1 tsp. salt
1 tsp. poultry seasoning
1 tsp. pepper
1 med. onion, chopped
2 celery ribs, chopped
1 T, butter
5 garlic cloves, minced
1 can (10 oz.) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 T. minced fresh cilantro
2 tsp. Cajun seasoning
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. paprika
2 cups cooked rice
1 can (15 oz) pinto beans, rinsed and drained

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.

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