Cajun Chicken Bake

 

Ingredients

2 Chicken Breasts, cut into 1" pieces

3/4 cup Basmati Rice

1/2 cup Corn Kernels

1 Sweet Bell Pepper, cut into 1/2" pieces

1 1/4 cups Chicken Broth

2 cloves Garlic, diced or grated, approx 1 tsp

1/4 cup Shredded Cheddar Cheese

6 Tbsp Sour Cream

1 Tbsp Cajun Seasoning, divided

1 tsp Chipotle powder

1 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high

Heat a medium pot over medium heat.  Add Butter, Garlic and Rice.  Cook, stirring often, for about a minute then add Chicken Broth.  Cover and bring to a boil over high heat.  Reduce heat to low and cook until rice is tender, 12-14 minutes.

In a bowl, toss Peppers with half of the Cajun Seasoning and 1 Tbsp oil.  Transfer to a baking sheet and broil in the middle of the oven, tossing halfway through, 4-6 minutes.

Sprinkle Chicken with remaining Cajun Seasoning.

Heat a large non-stick pan over medium-high heat.  Add 1/2 Tbsp Oil and Chicken.  Cook, turning occasionally, until golden and cooked through, 6-8 minutes.  Remove from heat and set aside.

Combine Sour Cream and Chipotle Powder.  Use at least 1/8 tsp of the Chipotle, more for more heat.

When rice is cooked, fluff with a fork and season with Salt.  Stir in Corn and roasted Peppers.  Transfer to a lightly oiled 8x8-inch baking dish.  Top with Chicken then sprinkle with Cheese.  Broil in middle of oven until cheese melts, 3-4 minutes.

Divide Chicken Bake between 2 plates and top with a dollop of Chipotle Sour Cream.

Serves 2