Cajun Chicken Stew with Rice

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Paprika

  Spices

  1 tsp or 2g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Arrowroot flour

  2 tbsp or 16g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Celery

  Raw

  ½ cup chopped or 51g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Chicken stock

  Soup, home-prepared

  ⅔ cup or 160g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Cook the brown rice according to package instructions.
2. Combine cayenne, smoked paprika, thyme, oregano, sage, black pepper, and a pinch of salt to create the Cajun seasoning.
3. Heat half of the olive oil in a nonstick skillet over medium-high heat. Add chicken pieces and sear for about 3 minutes until lightly browned. Remove chicken from skillet.
4. Reduce heat to medium and add remaining olive oil, garlic, onion, bell pepper, and celery. Cook for 3 minutes until onions are translucent. Add Cajun seasoning and stir to combine.
5. Add chicken stock, tomato paste, and seared chicken to the skillet. Stir and bring to a simmer. Add bay leaves, cover, and cook on low heat for 15 to 20 minutes.
6. Mix cooked brown rice with green onions and season with black pepper.
7. Remove skillet from heat, remove bay leaves, stir, and season with salt and pepper to taste.
8. Allow to cool slightly before serving with rice.

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