This makes for a great weekday meal on these rainy autumn days. It can be made ahead and then reheated later on if this suits your schedule. Great for quick dinners.
As chicken seems to be a favourite in our house, at least from the kids point of view, we usually have something with chicken about twice a week. When I have no clue what to cook, I usually default to chicken and can be guaranteed the kids will eat it. This chicken has a hint of spice but it is not overpowering in any way. If you prefer it spicy, just add in chilli flakes and that should do the trick.
Cajun Spiced Creamy Chicken
2 Chicken breasts, cut into bite size pieces
1 Red pepper, thinly sliced
1 Green pepper, thinly sliced
1 Red onion, thinly sliced
2-3 Cooking tomatoes, diced (make sure they are ripe)
2-3 Garlic cloves, crushed
1 Teaspoon of sweet paprika
1 Teaspoon of onion powder
1 Teaspoon of garlic powder
1 Teaspoon of cayenne pepper
1 Teaspoon of black pepper
2 Tablespoons of olive oil, divided
Salt, for seasoning
1 1/2 Cups/360 ml vegetable stock
3/4 Cup/180 ml of white cooking wine
1 Cup/240 ml of cooking cream
Fresh chopped parsley to garnish
Make the spice rub by add the sweet paprika, onion powder, garlic powder, cayenne pepper and black pepper in a small bowl, Mix well and rub in all over the chicken, making sure each piece is coated well.. Heat 1 tablespoon of the oil in a large skillet and add as much chicken as you can just to coat the bottom of the pan. You will have to do this in batches. You are not looking to cook the chicken at this point, just to brown the outside. After browning each batch of chicken, transfer it to a plate and set it aside.
Add the remaining tablespoon of olive oil to the skillet and the garlic. Stir for a minute and tip in the peppers and onions. Cook over a medium heat for about 5 minutes. Toss in the tomatoes and continue cooking for a further 5-7 minutes or so. The vegetables should be soft with still have a slight crunch. Remove from pan and set aside.
Return the heat back to high and using the reserved skillet add the vegetable stock and the wine. Bring it to a boil and reduce heat to medium. Let it continue to simmer for about 5 minutes or so. Ad in the cooking cream and continue to cook for a few more minutes until the sauce starts to thicken. Add the chicken and vegetables back to the sauce and season with salt. Stir well, cover and let the chicken finish cooking. About 10 more minutes.
Remove from heat and garnish with parsley. We served this with rice, but it would be just as nice with any grain you like or pasta.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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