Cajun Chicken on Jambalaya with a Cilantro Vinaigrette
Our aromatic Cajun-Creole-inspired chicken sits atop jambalaya for a perfect melting pot meal.
Cajun cuisine is a product of the descendants of French settlers in Louisiana, the Cajuns. It is a rather simple and rustic cuisine using locally available ingredients. This Cajun Chicken with Jambalaya rice dish is a delicious addition to your recipe rotation.
Preheat oven to 200°F. Set cilantro tips aside for garnishing and coarsely chop remaining cilantro, including stalks. Remove root and tips from spring onion and cut into ¼" rings.
Cut red pepper into quarters, remove stalk and core, and cut into ¼" strips. Peel and finely chop garlic.
Mix the Cajun spice mix with ½ tsp. salt and rub mixture on chicken breasts.
Heat 3 tbsp. oil in a saucepan and sauté spring onion and garlic at medium heat for 2 minutes until translucent. Add rice and cook for another 2 minutes.
Then deglaze with 1 ¾ cups water, broth or stock and add red pepper, bouillon cube and puréed tomatoes. Season with ½ tsp. salt and pepper to taste. Cook without a lid at a low heat for about 18 minutes until the rice is cooked. Stir occasionally.
Meanwhile, heat 1 tbsp. oil in a pan and sear chicken breasts for about 1 minute on each side. Then, place on a sheet pan covered with foil or wax paper. Cook in preheated oven on a middle rack for 12 minutes.
Meanwhile, combine chopped cilantro with 4 tbsp. oil and 1 tbsp. white wine vinegar in a tall container and blend with a hand-held blender. Season with 1½ tsp. sugar, ½ tsp. salt and pepper to taste.
Remove chicken breasts from oven at end of cooking time, let rest for 2 minutes and pull into rough pieces with two forks.
On a plate, arrange Cajun chicken on top of jambalaya rice, drizzle with cilantro vinaigrette and garnish with remaining cilantro tips.
- 2 chicken breasts
- 1 red pepper
- 1 spring onion
- 1 clove of garlic
- 1 bunch of cilantro
- 1 cup puréed tomatoes
- ¾ cup Basmati rice
- Scant ½ tsp Cajun spice blend
- 1 bouillon cube
- 1¾ cups water, broth or stock
- 8 tbsp. olive oil