Creamy Cajun Chicken & Rice

• Gluten free

• Meat

  • 1 1/4 lb Chicken breast

• Produce

  • 2 Garlic cloves, large
  • 1/4 tsp Oregano, dry
  • 1/2 tsp Thyme, dry
  • 2 Tomatoes, medium
  • 1/2 Yellow onion, medium

• Pasta & Grains

  • 1 1/2 cups Jasmine rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 1 1/2 cups Heavy cream
  • 1/2 cup Monterrey jack cheese

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on willcookforsmiles.com

Description

Ingredients

• 1.25 lb chicken breast
• 2 Tbsp vegetable oil
• salt and pepper
• ½ medium yellow onion
• 2 medium tomatoes
• 2 large garlic cloves
• 1-2 Tbsp vegetable oil (if needed)
• ⅓ cup white wine
• 1½ cups heavy cream
• salt
• freshly ground black pepper
• ½ tsp cayenne pepper
• ½ tsp paprika
• ¼ tsp dry oregano
• ½ tsp dry thyme
• ½ cup finely shredded Monterrey Jack cheese
• __
• 1½ cups of uncooked Jasmine rice (will make about 4 cups cooked)

Directions

• Cook rice according to the package instructions, fluff and set aside.
• In a medium pan, heat up oil and cook chicken breasts until done, over medium heat. Take out chicken and set aside to cool until it can be handled.
• Add more oil to the pan if needed and raise the heat to medium-high.
• Dice onion and tomatoes and add it to the pan. Mince garlic and also add it to the pan. Saute until soft and fragrant.
• Add wine, stir and let it simmer for about a minute.
• Lower heat to medium and add heavy cream, mix well. Add spices. (Taste to check if the heat is right or if you want more cayenne.)
• Chop cooked chicken and add it to the pan with sauce. Mix well.
• Cook over medium heat for 5-7 minutes.
• Stir in shredded cheese until all melted and combined.
• Serve over rice.