Cajun Chicken Stew

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  ½ tsp
• cajun spice blend
  2 tbsp
• cauliflower florets
  12 oz
• celery
  2 stalks
• chopped chicken breast
  12 oz
• cooking oil
  3 tbsp
• diced tomatoes
  14 oz
• flour
  2 tbsp
• green bell pepper
  1 unit
• onion
  1 unit
• parsley
  ½ cup
• salt
  1 tsp
• veggie stock concentrate
  2 cubes

🍳 Cookware

• baking sheet
• small pot
• large pot

1. 

   1

   green bell pepper veggie stock concentrate chopped chicken breast onion diced tomatoes cajun spice blend cauliflower florets parsley flour celery basmati rice cooking oil salt black pepper

   green bell pepper: 1 unit, veggie stock concentrate: 2 cubes, chopped chicken breast: 12 oz, onion: 1 unit, diced tomatoes: 14 oz, cajun spice blend: 2 tbsp, cauliflower florets: 12 oz, parsley: ½ cup, flour: 2 tbsp, celery: 2 stalks, basmati rice: 1 c, cooking oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice onion. Core, deseed, and finely dice bell pepper. Finely dice celery. Pick parsley leaves from stems; mince leaves.
3. 

   3

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil, half the Cajun Spice Blend, salt, and pepper. Roast on top rack until tender and golden brown ⏱️ 20-25 minutes .
4. 

   4

   Meanwhile, in a small pot , combine basmati rice, half the stock concentrates, ¾ cup water, a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.
5. 

   5

   Heat a large drizzle of oil in a large pot over medium-high heat. Add chopped chicken breast; cook until lightly browned ⏱️ 3-4 minutes . Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened ⏱️ 6-8 minutes . Season generously with salt and pepper. Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, stirring, until lightly toasted ⏱️ 1-2 minutes more.
6. 

   6

   Add diced tomatoes, remaining stock concentrates, and 1¼ cups water to same pot; stir to combine, scraping up any browned bits from bottom of pot. Bring to a boil, then reduce heat to low, cover, and cook until slightly thickened ⏱️ 7-10 minutes . Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper.
7. 7

   Fluff rice with a fork. Divide rice between bowls on one side; serve stew alongside rice. Garnish with remaining parsley and serve.