Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cajun chicken with assorted vegetables. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

It puts flavor all up in your veggies so effortlessly. You can use virtually any vegetables you like with this recipe. Put aside those pastel colored candies for a minute, Pandora you some CCR and get to choppin - you can really un-do a lot of doing with a roasted vegetable dish.

Cajun Chicken with Assorted Vegetables is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Cajun Chicken with Assorted Vegetables is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook cajun chicken with assorted vegetables using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Cajun Chicken with Assorted Vegetables:

1. Prepare 1 Spring chicken
2. Take 1/2 Onion
3. Get 8 Garlic
4. Take 1 Bay leaf
5. Take White beans
6. Make ready Kale
7. Take Zucchini
8. Take Corn
9. Get Mushrooms
10. Take Hardboiled Eggs
11. Make ready Chicken stock
12. Take Vinho verde (white wine)
13. Get Salt
14. Take Black Pepper
15. Make ready 1 tsp Chicken bouillon powder
16. Prepare Cajun seasoning
17. Make ready Paprika
18. Get Olive oil
19. Prepare 1 tbsp Butter

It like jambalaya made into a sheet pan dinner with chicken, shrimp, sausage and vegetables dressed in Cajun spices! You might also like this low carb chicken and vegetable sheet pan dinner. Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken.

Steps to make Cajun Chicken with Assorted Vegetables:

1. Pre-season chicken with salt, pepper, cajun seasoning, paprika
2. Insert 1/4 onion, 1/2 bay-leaf, 2 cloves of garlic into the chicken, add-in also the chicken bouillon powder
3. After few hours in the fridge, pre-heat the oven (220c) and put in the chicken wrapped in aluminum foil (approx. 1:00hr - 1:30hrs)
4. Cut the veggies (in bite size cubes) and boil the eggs
5. Sauté the garlic, onion and bay leaf with olive oil, butter and sprinkle some seasoning (paprika, cajun, b. pepper, salt)
6. When the onions start to become translucent, add-in chopped kale, zucchini and mushrooms and sauté for a few minutes
7. Add-in the remaining corn and beans into the pot
8. Pour in vinho verde (high heat), and when the alcohol smell disappears, add-in the chicken stock
9. Cook for a few more minutes until all starts to soften
10. Remove the chicken from the foil and transfer all ingredients to a Pyrex
11. Finish the cooking in the oven (approx. 20 - 30min) until the chicken skin becomes crispy

Place the chicken in the dish, and turn to coat with the mixture. Combine rice, water (or broth) and salt in a saucepan. Remove from heat and set aside when done. This chicken thighs recipe is also gluten free, low carb, and Keto-friendly. If roasting is out of the question, grab my recipe for Stove Top Chicken Thighs.

So that’s going to wrap this up with this special food cajun chicken with assorted vegetables recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!