Cajun Chicken And Vegetables Recipes

Steps:

• Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

Steps:

• Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
• In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
• In second pan, toss all roasted vegetable ingredients to coat.
• Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Steps:

• Fry bacon in skillet remove bacon set aside to cool.
• Chop up green pepper onions celery and garlic place in skillet with bacon grease. Sauté till tender. Crumble up bacon and add to vegetables. Remove from grease and put in crock pot.
• Sprinkle 1 tablespoon of Cajun seasoning on chicken thighs. Brown in grease from bacon and then put chicken in crock pot with vegetables. Pour juices from bacon and vegetables over chicken.
• Pour tomatoes over chicken and add the other tablespoon of Cajun seasoning. Cover and cook on low in crock pot 6 to 8 hours.
• Serve over noodles or rice.

Steps:

• Cook bacon over medium high heat until crisp.
• Add bell pepper & onion, cook until tender.
• Spoon bacon & vegetables into crock pot. Sprinkle chicken with 1 t Cajun Seasoning and brown in skillet (cook 4 to 5 minutes).
• Arrange chicken & drippings in crock pot over vegetables.
• Mix 1 t Cajun Seasoning with tomatoes and pour over chicken and vegetables.
• Cover and cook on low 8 - 9 hours.
• Serve over rice.