When I made this dish, I was searching high and low as to what I could do to incorporate my Cajun Homemade Creole Seasoning.
May I present to you all….. CAJUN CHICKEN SKEWERS + GREEN RICE!!!!!!!! YAAAAY!!!!
Now I must say that obviously the rice is not truly green… its just called that due to the spinach and peas mixed in. With that being said, I found this in my usual haunt being Le Pinterest Machine and could not pass it up. You can find the origional recipe at womansday.com.au. Not only does it call for everything that most people have on hand… but its super tasty to boot! It packs just enough punch for your taste buds and a nice little light love tap on the wallet because it is so budget friendly to make as well! And that my friends is what we call a “win-win”.
1 Package Boneless Skinless Chicken Thighs
2 Tbsp Extra Virgin Olive Oil
Bamboo Skewers; soak in water for at least a half hour before using
1 1/2 Cup Chicken Broth
3/4 Cup Uncooked White Rice
1/2 Cup Frozen Peas
1/2 Cup Baby Spinach
Green Onions; sliced thinly
Preheat your oven to 40oF if baking or your grill if you choose to make these out doors.
First combine your olive oil and Cajun Homemade Creole Seasoning in a small bowl and whisk well…
Cut your chicken into bite sized pieces and toss well in a medium bowl with your Cajun marinade.
Would you look at that magic!
Allow the chicken to marinate for at least a half hour.
When ready, thread chicken and tomatoes on bamboo skewers alternating each as you go along.
Would you look at that! LOL just kidding… but they do look mighty fine if you ask me…. Cook in your oven on the top rack for 10 minutes. While your skewers are otherwise occupied lets start on the rice…
In a medium sauce pan, combine your chicken broth and uncooked rice. Bring to a boil then cover and allow to simmer until tender and cooked thoroughly.
Sip some wine and take artsy-fartsy pictures of your remaining vegetables to kill some time….
After they have been in the oven for 10 minutes, turn each skewer so that the uncooked half is facing up….
Like this… you can obviously tell these bad boys need another 10-12 minutes to finish up cooking so return them to the oven and let them work on themselves a bit.
See… that’s more like it!
Cover the skewers with foil and set aside while we finish up our rice…
Thinly slice up the green onion/scallion ans set aside…
Add the spinach and peas to the rice and stir well.
Lastly, slice up your lemon into wedges.
Serve chicken skewers over a bed of rice like so…
I thought they were amazing and even better with a bit of squeezed lemon juice from the wedges and topped with sliced green onions… Pure bliss…