Cajun chicken on jambalaya
Jambalaya is the name of a rice-based dish that is typical of Cajun and Creole cuisine in Louisiana.
Cajun cuisine is the cuisine of the descendants of French settlers in the US state of Louisiana, the Cajuns. It is a rather simple and rustic cuisine made from locally available ingredients.
30 min
Total Time
25 min
Cooking Time
5 min
Preperation Time
Ingredients
| 2 | chicken breasts |
| 1 | red pointed pepper |
| 1 | spring onion |
| 1 | garlic clove |
| 1 bunch | coriander |
| 235 g | passata |
| 150 g | basmati rice |
| 5 g | Cajun seasoning |
| 1 | stock cube |
| 400 ml | water (alternatively: stock or broth) |
| 8 tbsp. | olive oil |
| salt | |
| pepper | |
| sugar |
Instructions
Step 1 of 9:
Preheat the oven to 100 °C top/bottom heat. Set aside the coriander tips for garnish, roughly chop the remaining coriander including the stems. Trim the roots and the very top green part from the spring onion and cut into 0.5 cm rings.
Step 2 of 9:
Quarter the pointed peppers, remove the stalks and seeds, and cut into strips approx. 0.5 cm thin. Peel and finely chop the garlic.
Step 3 of 9:
Rinse the chicken breasts and pat dry. Mix the Cajun spice blend with ½ tsp. salt and rub it all over the chicken breasts.
Step 4 of 9:
Heat 3 tbsp. oil in a saucepan and sauté the spring onion and garlic over medium heat for 2 minutes until translucent. Add the rice and fry for another 2 minutes, stirring.
Step 5 of 9:
Then deglaze with 400 ml water and add the pointed peppers, stock cube, and strained tomatoes. Season with ½ tsp. salt and pepper to taste. Simmer uncovered over low heat for approx. 18 minutes until the rice is cooked. Stir occasionally.
Step 6 of 9:
Meanwhile, heat 1 tbsp. oil in a Frying Pan and sear the chicken breasts for 1 minute on each side. Then place on a baking tray lined with baking paper and cook on the middle shelf in the preheated oven for 12 minutes.
Step 7 of 9:
Meanwhile, place the chopped coriander together with 4 tbsp. oil and 1 tbsp. white wine vinegar in a tall container and blend finely with a hand blender. Season with 1 ½ tsp. sugar, ½ tsp. salt, and pepper to taste.
Step 8 of 9:
At the end of the cooking time, remove the chicken breasts from the oven, leave to rest for 2 minutes, then pull into rough pieces using two forks.
Step 9 of 9:
Arrange the Cajun chicken and Jambalaya rice on a plate, drizzle with coriander vinaigrette, and garnish with the remaining coriander tips.
