Empty My Fridge
Soul Food Meal Prep - Quick Chicken Etouffee Recipe
Ingredients
- Cayenne pepper¼ tsp
- Smoked paprika1 tsp
- Thyme · dried1 tsp
- Oregano½ tsp
- Sage½ tsp
- Black pepper½ tsp
- Salt
- Olive oil2 tbsp
- Chicken breast · chopped1 ¼ lb
- Arrowroot · powder2 tbsp
- Pinch of pepper
- Garlic · chopped3 cloves
- Onion · diced½ cups
- Bell pepper · diced½ cups
- Celery · diced½ cups
- Tomato paste3 tbsp
- Chicken stock⅔ cups
- Bay leaf2
- Scallion · chopped
- Cauliflower2 cups
- Rice · cooked1 cup
Instructions
- Mix the cajun seasoning ingredients together.
- Coat the chicken pieces in arrowroot and a pinch of pepper.
- Heat a nonstick skillet over medium-high, spray with olive oil, add the chicken and sear for about 3 minutes until lightly browned outside; remove it, even if some pieces are still undercooked.
- Lower the heat to medium, add olive oil, garlic, onion, bell pepper and celery, and cook about 3 minutes until the onion starts to brown and turn translucent.
- Add the cajun seasoning and stir it into the oil and vegetables to bloom the spices.
- Add the chicken stock, tomato paste and seared chicken, stir and bring to a light simmer, then add the bay leaves.
- Cover and cook on low heat for 15 to 20 minutes.
- Meanwhile, mix the steamed cauliflower rice with the cooked brown rice, then add a pinch of black pepper and the green onion.
- Remove the skillet from the heat, stir, season to taste with sea salt and pepper, and let it cool slightly to thicken before serving.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionScallionRiceBell pepperChicken breastCeleryTomato paste
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