Cajun chicken

Cajun Chicken

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Cajun Chicken Breast Recipe & Mexican Rice


4 chicken breasts boneless/skinless,
2 Tbsp. cajun seasoning,
2 Tbsp. all-purpose flour,
1/4 cup vegetable oil,
1 1/2 cups long grain rice,
1 tsp. chopped cilantro,
1 fresh lime,
1 small onion, chopped,
2 cloves garlic, crushed,
1/2 cup salsa,
1/2 cup chicken stock,
1 handful green beans,
salt and pepper to taste.


1. Arrange the chicken breasts in a baking dish and cook them in the oven.

2. Mix together the cajun seasoning and the flour.

3. After removing the chicken breasts from the oven dredge them in the seasoning mix and fry them on both sides in a non-stick pan with the oil. It will take approximately 2 minutes for each side until the chicken breasts are crispy outside, but still juicy and tender inside.

4. While the chicken breasts are baking cook the rice.

5. Remove most of the oil from the pan where you fried the cajun-spiced chicken breasts and saute the garlic and onion for 2 minutes in it.

6. Add the salsa, chicken stock, cilantro, the juice of 1 lime, the boiled rice and previously blanched green beans. Cook until the rice gets the desired consistency, divide it in 4 dinner plates and serve the cajun chicken breasts on top of the rice.

Cajun cuisine originates from the French-Acadian immigrants from Quebec, Canada, deported by the British in the 18-th century to Louisiana, USA. Cajun cuisine is based on fresh and simple local ingredients and usually consists of a main dish such as meat or fish, rice and fresh vegetables.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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