Chicken Piquante with Cajun Flair

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 teaspoons Cajun seasoning 2 teaspoons Cajun seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Season the chicken breasts with salt, black pepper, and Cajun seasoning.
3. 3.
   Sear the chicken breasts in the skillet until browned on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Stir in the tomato paste, diced tomatoes, chicken broth, paprika, cayenne pepper, dried thyme, and dried oregano. Season with salt and black pepper to taste.
6. 6.
   Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. 7.
   Serve the Chicken Piquante hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Remove the chicken from the skillet as soon as it reaches an internal temperature of 165°F (74°C).
• Cajun seasoning — If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it entirely.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering sauce until thickened.
• Feel free to add other vegetables such as okra or celery to the dish for added flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The flavors of this dish develop even further when reheated, making it a great option for meal prepping.

Serving advice

Serve the Chicken Piquante over a bed of fluffy white rice or with crusty French bread to soak up the delicious sauce. A side of steamed vegetables or a fresh green salad complements the dish perfectly.

Presentation advice

Garnish the Chicken Piquante with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in a deep plate or bowl to showcase the vibrant sauce and the succulent chicken.