Friday, March 07, 2008

More recipes

The Lion House International Cookbook has a fabulous recipe for Cajun chicken, but it's a little involved (dirties 3+ pots) and includes making your own spice mixes and using ingredients I don't have on hand usually, like tarragon and pimientos. Still, my family loved it.

So I messed around some and came up with a great clone that is quick and easy--quick enough to make in the amount of time it takes to cook the rice and set the table.

Quick Cajun Chicken with Confetti Rice

2 c water
1 c rice
1 lb boneless, skinless chicken breasts partially thawed
2 tbsp margarine
2 tbsp flour
1 1/2 tsp cajun seasoning (you can often get it at the dollar store)
1 c milk
1 c frozen peas (still frozen)
1 2-oz jar pimientos (opt)

Following the directions on the rice package, get the rice cooking.
Slice the chicken into thin strips (this is easiest done when the chicken is still partially frozen). Stir fry over high heat in a lightly oiled frying pan until it is just barely done. Turn off the heat and stir in the margarine until it's melted. Then sprinkle on the flour and cajun seasoning and stir this in, too. Turn the heat back on to medium or medium high and add the milk slowly, stirring constantly so it doesn't burn, letting it boil if necessary until the sauce thickens. This should be ready about the time the rice is cooked. The instant the rice is done, stir in the frozen peas (so they'll thaw by serving time) and pimientos and put the lid on to hasten their cooking. Serve the chicken over the rice.

Even my picky eaters love this, and I love that it's easy. It only serves 4-6, with some of those being children, so double it for a big family (or cut the chicken in smaller bits and double everything else).

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