Ingredients
- 4 Breaded Chicken Filets
- 2 cups Creole Rice recipe below
- 1-2 Scallions for garnish
Creole Rice Ingredients
- 2 Bell peppers diced
- 2 Tbsp Canola oil
- 1 Yellow onion peeled and finely chopped
- 2 Celery stalks chopped
- 2 Bay leaves
- 3 Garlic cloves peeled and minced
- 2 Vine ripened tomatoes chopped
- 1½ tsp Smoked paprika
- ½ tsp Thyme diced
- 1 tsp Kosher salt
- ½ tsp Cayenne pepper
- 1½ cups Jasmine rice rinsed until the water runs clear
- 2 cups Stock chicken or vegetable
Instructions
Creole Rice Intructions
- Put a large frying pan on medium heat and add the oil.
- Once the oil is hot, add the onion, celery and bay leaves. Cook, stirring often, for 8 minutes or until the onion is soft and turning brown at the edges.
- Add the peppers and garlic and cook for another 8 minutes, stirring occasionally, until soft and sweet.
- Add tomatoes and cook for five minutes, until they break down.
- Stir in the paprika, thyme, salt and cayenne pepper. Add the rice and stir again.
- Stir in the stock, bringing it to a boil. Cover and cook on low for an additional 10 minutes.
- Place the Creole rice in a bowl or to-go container.
- Garnish with scallions.
Jambalaya Instructions
- Cook Cayenne Kicker™ filets to specifications.
- Slice filets and place them on top of Creole rice.
- Garnish with scallions.
