Creamy chicken and rice dish made with Cajun spices.
Course dinner, Main Course
Keyword Cajun, chicken, rice
salt and pepper
1/2medium yellow onion
2large garlic cloves
1-2Tbspvegetable oilif needed
1 1/2cupsheavy cream
freshly ground black pepper
1/2cupfinely shredded Monterrey Jack cheese
1 1/2cupsof uncooked Jasmine ricewill make about 4 cups cooked
Cook rice according to the package instructions, fluff and set aside.
In a medium pan, heat up oil and cook chicken breasts until done, over medium heat. Take out chicken and set aside to cool until it can be handled.
Add more oil to the pan if needed and raise the heat to medium-high.
Dice onion and tomatoes and add it to the pan. Mince garlic and also add it to the pan. Saute until soft and fragrant.
Add wine, stir and let it simmer for about a minute.
Lower heat to medium and add heavy cream, mix well. Add spices. (Taste to check if the heat is right or if you want more cayenne.)
Chop cooked chicken and add it to the pan with sauce. Mix well.
Cook over medium heat for 5-7 minutes.
Stir in shredded cheese until all melted and combined.
Serve over rice.
Recipe from Lyuba at willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.