Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cajun chicken with assorted vegetables. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
It puts flavor all up in your veggies so effortlessly. You can use virtually any vegetables you like with this recipe. Put aside those pastel colored candies for a minute, Pandora you some CCR and get to choppin - you can really un-do a lot of doing with a roasted vegetable dish.
Cajun Chicken with Assorted Vegetables is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cajun Chicken with Assorted Vegetables is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook cajun chicken with assorted vegetables using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Cajun Chicken with Assorted Vegetables:
- Get 1 Spring chicken
- Prepare 1/2 Onion
- Make ready 8 Garlic
- Make ready 1 Bay leaf
- Get White beans
- Make ready Kale
- Make ready Zucchini
- Prepare Corn
- Prepare Mushrooms
- Make ready Hardboiled Eggs
- Get Chicken stock
- Prepare Vinho verde (white wine)
- Make ready Salt
- Take Black Pepper
- Prepare 1 tsp Chicken bouillon powder
- Prepare Cajun seasoning
- Prepare Paprika
- Get Olive oil
- Prepare 1 tbsp Butter
It like jambalaya made into a sheet pan dinner with chicken, shrimp, sausage and vegetables dressed in Cajun spices! You might also like this low carb chicken and vegetable sheet pan dinner. Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken.
Instructions to make Cajun Chicken with Assorted Vegetables:
- Pre-season chicken with salt, pepper, cajun seasoning, paprika
- Insert 1/4 onion, 1/2 bay-leaf, 2 cloves of garlic into the chicken, add-in also the chicken bouillon powder
- After few hours in the fridge, pre-heat the oven (220c) and put in the chicken wrapped in aluminum foil (approx. 1:00hr - 1:30hrs)
- Cut the veggies (in bite size cubes) and boil the eggs
- Sauté the garlic, onion and bay leaf with olive oil, butter and sprinkle some seasoning (paprika, cajun, b. pepper, salt)
- When the onions start to become translucent, add-in chopped kale, zucchini and mushrooms and sauté for a few minutes
- Add-in the remaining corn and beans into the pot
- Pour in vinho verde (high heat), and when the alcohol smell disappears, add-in the chicken stock
- Cook for a few more minutes until all starts to soften
- Remove the chicken from the foil and transfer all ingredients to a Pyrex
- Finish the cooking in the oven (approx. 20 - 30min) until the chicken skin becomes crispy
Place the chicken in the dish, and turn to coat with the mixture. Combine rice, water (or broth) and salt in a saucepan. Remove from heat and set aside when done. This chicken thighs recipe is also gluten free, low carb, and Keto-friendly. If roasting is out of the question, grab my recipe for Stove Top Chicken Thighs.
So that’s going to wrap it up for this exceptional food cajun chicken with assorted vegetables recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
