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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I received this recipe from a cooking class at Williams-Sonoma. The recipe comes from a local private chef. It's a simply and fairly healthy recipe that packs a lot of flavor. The chef recommends using Paul Prudhome's cajun seasoning and buying your tomato paste in the tube. Ingredients:
1 lb boneless skinless chicken breast |
4 tablespoons butter |
1/2 cup chopped celery |
1/2 cup chopped red pepper |
1/2 cup chopped onion |
1/4 cup all-purpose flour |
2 tablespoons tomato paste |
2 tablespoons cajun seasoning (see directions) |
2 tablespoons cajun seasoning (see directions) |
1 quart chicken stock |
1 bunch scallion, sliced thin |
cooked rice |
Directions:
1. Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning.
2. Melt butter in a heavy bottomed saucepan over medium high heat. Add chicken, onions, celery, and red pepper and saute for 3-4 minutes. Pick out chicken and set aside. (you don't want to overcook the chicken).
3. Add tomato paste and stir to distribute.
4. Add flour and cook while stirring constantly for 2 minutes.
5. Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil.
6. Add chicken back to pot and cook over medium heat until chicken is cooked through.
7. Add scallions, check for seasoning and serve over cooked rice.
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