CAJUN CHICKEN AND RICE
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
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.
Provided by kevinandamanda.com
Categories Dinner
Time 30m
Number Of Ingredients 9
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
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
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
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
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
Creole Cajun Seasoning adds Southern Flavors to this Chicken Soup
Provided by Chef Mary Nolan
Yield 6 servings
Number Of Ingredients 17
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
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
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
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
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
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
Provided by á-2765
Number Of Ingredients 18
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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RED BEANS AND RICE SOUP WITH CAJUN CHICKEN | BETTER …
From bhg.com
Servings 11Calories 264 per servingTotal Time 1 hr
- In a medium bowl toss together chicken and Cajun seasoning. In a 5- to 6-qt. Dutch oven heat oil over medium-high. Add half of the chicken, half of the sausage, and the garlic; cook and stir until chicken is browned. Remove chicken mixture. Repeat with remaining chicken and sausage; drain off fat. Return all of the chicken mixture to pan. Add broth, salt, thyme, paprika, and pepper.
- Bring to boiling; stir in rice. Return to boiling; reduce heat. Simmer, covered, 25 minutes or until rice is tender. Stir in beans and tomatoes; heat through.
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- In a large pot or frying pan with a tight-fitting lid, heat the oil and 1 tablespoon of the butter over medium heat. Add the chicken and season liberally with salt and pepper.
- Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
- Melt the remaining tablespoon of butter in the pot. Add the onion, celery, and bell pepper. Sauté for 4-5 minutes until softened.
- Add the garlic, paprika, oregano, thyme, cayenne pepper, and crushed red pepper flakes. Cook for another minute until fragrant.
INSTANT POT CAJUN CHICKEN AND RICE – VIDEO - LEELALICIOUS
From leelalicious.com
4.1/5 (107)Calories 473 per servingCategory Main Course
- Rinse the rice until the water runs clear. This helps remove starches that may otherwise scorch at the bottom of your Instant Pot.
- Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 teaspoons).
- Optional step: Soften first the onion and then garlic with the oil using the sauté function. Deglaze with a couple tablespoons of water and scrape up any brown bits. There should be NOTHING left stuck to the bottom, otherwise the Instant Pot will not be able to pressurize properly.
- Then add bell peppers, tomato paste and 1 teaspoon Cajun seasoning (or more to taste and more heat). Stir until well combined.
CROCKPOT CAJUN CHICKEN (OVER RICE) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (5)Total Time 5 hrs 25 minsCategory Dinner, Main CourseCalories 409 per serving
- PREP: Prepare the veggies (or buy pre-chopped veggies for an even quicker prep). Slice the celery into 1/4th-inch thick pieces. Very finely dice the onion. Cut the bell pepper into 1/4th-inch pieces. Finely mince the garlic. Trim excess fat from the chicken thighs.
- CROCKPOT: Add everything to the slow cooker: the trimmed chicken thighs, sliced celery, diced onion, diced pepper, minced garlic, both cans of undrained stewed tomatoes, chicken stock, Cajun seasoning, ground cayenne pepper, and bay leaf. Season to taste with salt and pepper (I typically add 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper). Stir everything together.
- COOK: Cook on low for 5-8 hours or on high for 3-5 hours, until the chicken easily shreds. Every slow cooker cooks a bit differently so watch yours carefully! Avoid opening the slow cooker more than needed, as it takes a while for everything to return to temperature.
- CHICKEN: Once everything is cooked, use tongs to remove the chicken thighs to a bowl. Use two forks to shred.
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From myrecipes.com
5/5 (2)Total Time 1 hr 15 minsServings 10-12
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
- Meanwhile, melt butter in a large skillet over medium heat; add sausage, bell pepper, celery, and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
- Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
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