Cajun Chicken Rice Bowl
Cajun Chicken Rice Bowl
Ingredients
For the Chicken
- 8 boneless skinless chicken thighs
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons chilli flakes
- 1 teaspoon black pepper
- 4 pinches salt, to taste
- 2 lemon, juiced
- 4 tablespoons oil
For the Creamy Cajun Sauce
- 4 tablespoons tomato paste
- 320 ml skim milk
- 4 pinches paprika
- 4 pinches garlic powder
- 4 pinches salt, to taste
- 4 pinches pepper, to taste
For the Rice
- 400 grams cooked rice, hot
- 4 tablespoons coriander, chopped, as needed
- 4 teaspoons lemon juice, as needed
For the Salsa
- 1 cup mango, finely chopped
- 1 cup cucumber, finely chopped
- 1/2 cup bell peppers, finely chopped
- 4 tablespoons coriander or parsley, chopped, as needed
- 4 teaspoons lemon juice, as needed
- 4 pinches salt, to taste
- 4 pinches pepper, to taste
Instructions
- 1
In a large bowl, combine the boneless skinless chicken thighs with 4 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons oregano, 2 teaspoons chilli flakes, 1 teaspoon black pepper, salt to taste, and the juice from 2 lemons. Mix well to ensure the chicken is evenly coated. Marinate the chicken for at least 15 minutes.
⏱️ 5 min
- 2
Heat 4 tablespoons of oil in a large steel pan or cast-iron skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs to the pan. Sear the chicken for 5-7 minutes per side, or until charred and cooked through. Remove the chicken from the pan and set aside.
⏱️ 15 min
- 3
Using the same pan (do not clean it), reduce the heat to medium-low. Add 4 tablespoons tomato paste and stir for 1 minute. Gradually whisk in 320 ml skim milk until smooth. Add 4 pinches of paprika, 4 pinches of garlic powder, salt to taste, and pepper to taste. Simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly to a creamy consistency.
⏱️ 5 min
- 4
While the sauce is simmering, prepare the rice. In a medium bowl, combine 400 grams of hot cooked rice with 4 tablespoons chopped coriander and 4 teaspoons lemon juice. Stir gently to combine.
⏱️ 2 min
- 5
For the salsa, in another bowl, combine 1 cup finely chopped mango, 1 cup finely chopped cucumber, 1/2 cup finely chopped bell peppers, 4 tablespoons chopped coriander or parsley, 4 teaspoons lemon juice, salt to taste, and pepper to taste. Mix well.
⏱️ 5 min
- 6
To assemble the bowls, divide the seasoned rice among 4 serving bowls. Slice the cooked chicken thighs into strips or cubes, then place them on top of the rice. Spoon a generous amount of the creamy Cajun sauce over the chicken. Finish each bowl with a dollop of the fresh mango salsa.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken Rice Bowl
For the Chicken
- 8 boneless skinless chicken thighs
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons chilli flakes
- 1 teaspoon black pepper
- 4 pinches salt, to taste
- 2 lemon, juiced
- 4 tablespoons oil
For the Creamy Cajun Sauce
- 4 tablespoons tomato paste
- 320 ml skim milk
- 4 pinches paprika
- 4 pinches garlic powder
- 4 pinches salt, to taste
- 4 pinches pepper, to taste
For the Rice
- 400 grams cooked rice, hot
- 4 tablespoons coriander, chopped, as needed
- 4 teaspoons lemon juice, as needed
For the Salsa
- 1 cup mango, finely chopped
- 1 cup cucumber, finely chopped
- 1/2 cup bell peppers, finely chopped
- 4 tablespoons coriander or parsley, chopped, as needed
- 4 teaspoons lemon juice, as needed
- 4 pinches salt, to taste
- 4 pinches pepper, to taste
Instructions
- 1
In a large bowl, combine the boneless skinless chicken thighs with 4 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons oregano, 2 teaspoons chilli flakes, 1 teaspoon black pepper, salt to taste, and the juice from 2 lemons. Mix well to ensure the chicken is evenly coated. Marinate the chicken for at least 15 minutes.
⏱️ 5 min - 2
Heat 4 tablespoons of oil in a large steel pan or cast-iron skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs to the pan. Sear the chicken for 5-7 minutes per side, or until charred and cooked through. Remove the chicken from the pan and set aside.
⏱️ 15 min - 3
Using the same pan (do not clean it), reduce the heat to medium-low. Add 4 tablespoons tomato paste and stir for 1 minute. Gradually whisk in 320 ml skim milk until smooth. Add 4 pinches of paprika, 4 pinches of garlic powder, salt to taste, and pepper to taste. Simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly to a creamy consistency.
⏱️ 5 min - 4
While the sauce is simmering, prepare the rice. In a medium bowl, combine 400 grams of hot cooked rice with 4 tablespoons chopped coriander and 4 teaspoons lemon juice. Stir gently to combine.
⏱️ 2 min - 5
For the salsa, in another bowl, combine 1 cup finely chopped mango, 1 cup finely chopped cucumber, 1/2 cup finely chopped bell peppers, 4 tablespoons chopped coriander or parsley, 4 teaspoons lemon juice, salt to taste, and pepper to taste. Mix well.
⏱️ 5 min - 6
To assemble the bowls, divide the seasoned rice among 4 serving bowls. Slice the cooked chicken thighs into strips or cubes, then place them on top of the rice. Spoon a generous amount of the creamy Cajun sauce over the chicken. Finish each bowl with a dollop of the fresh mango salsa.
⏱️ 3 min