I would venture to say that this Cajun chicken and quinoa skillet has many similarities to jambalaya. Chicken, Cajun seasonings, okra, tomatoes, quinoa (or rice). But this little beauty of a meal takes about 30 minutes to get on your table, instead of hours. I'd say that's a win all around.
Great Cajun flavors in a quick, easy, and delicious meal - on your table in 30 minutes or less!
Great Cajun flavors in a quick, easy, and delicious meal - on your table in 30 minutes or less!
J and I really enjoyed this dish and had no problems eating up the leftovers. I even used frozen okra since my grocery store was out of fresh when it was time to make it and it turned out amazing. I'm usually a little hesitant to sub (some) frozen veggies for fresh, but in this case it turned out amazing. Now, Brussels sprouts are a whole different story. Frozen....no. Just no. Live and learn my friends. Live. And. Learn.
Cajun Chicken & Quinoa Skillet
As seen on Life Made Simple
Ingredients
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into 1" cubes
- 2-3 Tbsp Cajun or Creole seasoning
- 2 Tbsp olive oil
- 2 bell peppers, chopped (whatever color you prefer, I used yellow)
- 1¼ cups sliced okra (fresh or frozen)
- 3 cloves garlic, minced
- 1 (14-oz.) can fire roasted diced tomatoes
- 1 Tbsp tomato paste
- 1 Tbsp chopped parsley
Preparation
- In a medium saucepan, combine the quinoa and chicken broth and cook according to package instructions. Typically, bring to a boil, then cover and simmer for about 10 minutes, then remove from heat let rest for 5 minutes.
- Meanwhile, place cubed chicken in a medium bowl, season with Cajun or Creole seasoning, and toss to coat.
- Het a large skillet over medium-high heat, add on tablespoon of oil, the add chicken and cook 3-4 minutes or until chicken is seared on all sides and cooked through. Cook in batches, if necessary, adding more oil if needed. Remove to a plate and keep warm.
- Add the remaining tablespoon of olive oil and add the bell peppers. Sprinkle a little Cajun or Creole seasoning on top and cook for 3-4 minutes before adding the okra. Cook for 2 more minutes and then add the garlic.
- Stir in the fire roasted tomatoes, tomato paste, and chicken and mix well. Stir in the quinoa until well mixed and allow to heat through.
- Remove from heat, top with chopped parsley, and serve! (You can transfer to a pretty serving bowl first, if you'd like or serve right from the skillet for less dishes!)
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