Cajun Chicken Stew

🥘 Ingredients

• Cajun Spice Blend (divided)
  2 tbsp
• basmati rice
  1 c
• black pepper
• cauliflower florets
  20 oz
• celery
  5 oz
• chopped chicken breast
  20 oz
• cooking oil (divided, divided, divided)
  6 tbsp
• diced tomatoes
  28 oz
• flour
  2 tbsp
• green bell pepper
  2 unit
• onion
  2 unit
• parsley
  ½ ounce, ½ ounce
• salt
• veggie stock concentrate
  8 unit

🍳 Cookware

• baking
• small pot
• large pot
• papers towel

1. 

   1

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

   cauliflower florets: 20 oz, onion: 2 unit, green bell pepper: 2 unit, celery: 5 oz, parsley: ½ ounce
2. 

   2

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

   cooking oil: 2 tbsp (divided), Cajun Spice Blend: 2 tbsp (divided), salt, black pepper
3. 

   3

   Meanwhile, in a small pot , combine basmati rice , half the veggie stock concentrate , ¾ cup water, a drizzle of cooking oil , and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes (or until rice is tender). Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 4 unit, cooking oil: 2 tbsp (divided)
4. 

   4

   Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened, 6-8 minutes. Season generously with salt and pepper.
5. 

   5

   Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, stirring, until lightly toasted, 1-2 minutes more.

   flour: 2 tbsp
6. 

   6

   **Pat chopped chicken breast dry with papers towel and season all over with salt and pepper. Heat a large pan with a drizzle of cooking oil over medium-high heat. Add chicken; cook, stirring, until cooked through, 4-6 minutes. Transfer to a plate.**

   chopped chicken breast: 20 oz, cooking oil: 2 tbsp (divided)
7. 7

   Add diced tomatoes , remaining veggie stock concentrate , 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 thickened, 7-10 minutes. Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper.

   diced tomatoes: 28 oz, veggie stock concentrate: 4 unit
8. 8

   **Add cooked chicken to stew along with cauliflower.**
9. 9

   Fluff rice with a fork. Divide rice between two bowls on one side, then serve stew alongside rice. Garnish with remaining parsley and serve. Chicken is fully cooked when internal temperature reaches 165°F.

   parsley: ½ ounce