Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I use Frank’s Hot Sauce for this recipe.
Tomatoes: If you canβt eat tomatoes, use ΒΌ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesnβt melt quite as well. If using mozzarella, use low moisture/whole milk.
Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Additions: Black beans and/or corn can also be added to this dish, you can add them when the tomatoes are added.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350Β° for 20-25 minutes.
My Process for Perfectly Cooked Rice:
Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and bring it back to a boil.
Cover tightly and reduce to a simmer. Cook for 15 minutes. Turn heat off.
Optional: Remove from heat and let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
This will yield 3 cups of flavorful rice.
Note: Other varieties of rice will require different amounts of liquid and simmering time.
Nutrition information is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 481kcal, Carbohydrates: 18g, Protein: 21g, Fat: 38g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 132mg, Sodium: 674mg, Potassium: 493mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2133IU, Vitamin C: 11mg, Calcium: 226mg, Iron: 2mg
