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Cajun Chicken
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How do you make cajun chicken? What spices do you use to make the cajun seasoning? I would like to make the same as what you would get if you were at a restaurant but I have no idea what spices to use or how to make it. I would like to have the cajun chicken with rice.
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Cajun Chicken Alfredo
4 (5-ounce) boneless, skinless chicken breasts
1 cup cajun spice
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the cajun spice and place in a cast iron skillet over very high heat. Brown both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
4 (5-ounce) boneless, skinless chicken breasts
1 cup cajun spice
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the cajun spice and place in a cast iron skillet over very high heat. Brown both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Asda do a fantastic Cajun seasoning mix! Dead easy! Chicken breast or chicken pieces work equally well, breast looks good sliced on the plate though.
For whole boneless breasts.
Make several slits in each breast and toss in the seasoning in a plastic sandwich bag, chill for a couple of hours (preferably); this helps to infuse the flavour into the meat.
Cook on a rack over a tray of water; to help retain moisture; loosely covered with foil for approximately 40 minutes at gas mark 5 / 190�c / 375�f.
Remove the foil and cook for a further 10 minutes to dry out the "cajun crust".
Rest for 5 minutes slice on a slant (for presentation of course!!) and enjoy with salad and warmed pitta bread, low in fat and extremely delicious!
For whole boneless breasts.
Make several slits in each breast and toss in the seasoning in a plastic sandwich bag, chill for a couple of hours (preferably); this helps to infuse the flavour into the meat.
Cook on a rack over a tray of water; to help retain moisture; loosely covered with foil for approximately 40 minutes at gas mark 5 / 190�c / 375�f.
Remove the foil and cook for a further 10 minutes to dry out the "cajun crust".
Rest for 5 minutes slice on a slant (for presentation of course!!) and enjoy with salad and warmed pitta bread, low in fat and extremely delicious!
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