Main
Cajun Chicken Rice Alfredo Bowls
50 minServes 6Nutri-Score C€€
C
50 min
50 minCajun Chicken Rice Alfredo Bowls
what you need
Ingredients
chicken (defrosted, cut into pieces)Meat900 g
oilPantry15 ml
onion powderSpices5 g
garlic powderSpices5 g- all purpose seasoningSpices10 g
- hot saucePantry15 ml
paprikaSpices5 g
rice (cooked)Grains400 g
butter (divided)Dairy85 g
onion (frozen, chopped)Produce150 g
bell pepper (frozen, chopped)Produce150 g
garlic (minced)Produce3 pieces
half and halfDairy240 ml- heavy whipping creamDairy240 ml
parmesan (grated)Dairy60 g- cheese (shredded, for topping)Dairy150 g
per serving
Nutrition
619kcal
- Carbs
- 53 g
- Proteins
- 36 g
- Fat
- 29 g
what you’ll use
Tools
Stovetop- Stockpot
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 1
Season and cook the chicken
- Heat the oil in a pot and add the chicken.
- Season with onion powder, garlic powder, all purpose seasoning, hot sauce and paprika.
- Cook the chicken down until done, then remove it from the pot and set aside.
- Step 2
Cook the rice
- Transfer the cooked rice into a large bowl.
- Cook an extra batch of rice and add it to the rest.
- Step 3
Sauté the vegetables
- Melt a little butter in the pot and scrape up the browned bits.
- Add the frozen onion and bell pepper and cook down.
- Step 4
Make the Alfredo sauce
- Melt the butter with the same seasonings used on the chicken, then add the garlic and cook down.
- Pour in the half and half and the heavy whipping cream.
- Stir in the parmesan until the sauce is smooth.
- Step 5
Assemble the bowls
- Layer the rice in a baking dish and drizzle over some of the sauce.
- Return all the chicken on top and cover with cheese.
- Step 6
Bake to melt the cheese
- Bake the dish just until the cheese on top is melted.