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Cajun Chicken
with Zucchini Rice & Creamy Dressing
30 MIN
+$1.95/serving
4 Servings
From the Test Kitchen
This bright meal is brimming with zesty flavors. We’re serving bold spiced chicken (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with zucchini and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy, creamy dressing.
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NutritionPER SERVING
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Calories570 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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1 cup Long Grain White Rice
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2 Zucchini
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2 Poblano Peppers
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4 Scallions
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
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¼ cup Crème Fraîche
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1 Tbsp Apple Cider Vinegar
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½ cup Sour Cream
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2 oz Garlic & Herb Spreadable Butter
step-by-step
instructions
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; add the softened butter and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Make the creamy dressing
Meanwhile, in a bowl, combine the sour cream, crème fraîche, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.
5
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and creamy dressing. Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; add the softened butter and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Make the creamy dressing
Meanwhile, in a bowl, combine the sour cream, crème fraîche, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.
5
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and creamy dressing. Garnish with the sliced green tops of the scallions. Enjoy!
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