Cajun Chicken and Vegetable Skillet

Name: Cajun Chicken and Vegetable Skillet
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g long-grain white rice rinsed; 480 ml water for rice; 4 g fine salt for rice; 680 g boneless, skinless chicken thighs trimmed and cut into 4 cm pieces; 12 g Cajun seasoning mixed into chicken and vegetables; 1 g black pepper freshly ground; 15 ml neutral oil divided; 15 ml neutral oil divided; 150 g yellow onion thinly sliced; 240 g bell peppers seeded and sliced; 300 g zucchini halved lengthwise and sliced; 12 g garlic minced; 25 g tomato paste none; 180 ml chicken stock low-sodium; 15 ml lemon juice freshly squeezed; 20 g scallions thinly sliced; 6 g flat-leaf parsley chopped

Boneless chicken thighs are browned with Cajun seasoning, then finished with zucchini, bell peppers, onion, garlic, and a quick tomato pan sauce. The skillet is served over steamed rice so the rice absorbs the seasoned juices.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g long-grain white rice rinsed
480 ml water for rice
4 g fine salt for rice
680 g boneless, skinless chicken thighs trimmed and cut into 4 cm pieces
12 g Cajun seasoning mixed into chicken and vegetables
1 g black pepper freshly ground
15 ml neutral oil divided
15 ml neutral oil divided
150 g yellow onion thinly sliced
240 g bell peppers seeded and sliced
300 g zucchini halved lengthwise and sliced
12 g garlic minced
25 g tomato paste none
180 ml chicken stock low-sodium
15 ml lemon juice freshly squeezed
20 g scallions thinly sliced
6 g flat-leaf parsley chopped

Instructions

In the saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. The rice has absorbed the water and looks tender; the pot is off heat and covered.
While the rice cooks, toss the chicken with the Cajun seasoning and black pepper. Heat 15 ml of the oil in the skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once, until browned on the outside. The chicken is browned and mostly opaque on the outside.
Add the remaining 15 ml of oil, onion, bell peppers, and zucchini to the skillet. Cook for 4 minutes, stirring occasionally, until the vegetables start to soften and pick up color. The vegetables are slightly softened but still hold their shape.
Stir in the garlic and tomato paste and cook for 30 seconds. Add the chicken stock and scrape up any browned bits from the pan. Return the chicken to the skillet if needed and simmer for 4 to 5 minutes, until the chicken reaches 74 C in the center and the sauce lightly coats the vegetables. The chicken is fully cooked and the sauce has reduced to a glossy coating.
Off the heat, stir in the lemon juice. Fluff the rice and divide it among bowls, then spoon the chicken and vegetable mixture over the top. Finish with scallions and parsley if using. The dish is served hot with rice underneath and a spoonable pan sauce on top.