zach's cajun chicken comes out as a sweet and spicy cajun dish serving 1 hungry man
total cook time 30-40 minutes
7-9 ounce boneless skinless chicken breasts
2 cloves fresh garlic
1/4 of a fresh red bell pepper
1/8 of a medium sized fresh onion
bourbon chicken sauce
1 cup rice
start with the rice. make it as usual, bringing rice to a boil and then puttin on low for 20 minutes.
take thawed chicken and dice up into bite sized pieces,
throw into a mixing bowl.
as for the onion and the bell pepper you just have to eye ball it out, you dnt want to over power the main dish, if it were to be measued out i would say it would end up being about 2-3 table spoons of WELL minced onion, and onther 2-3 table spoons of WELL minced pepper. also finley mince two cloves of garlic.
add to mixing bowl
add tabasco sauce to taste, i add about 1-2 teaspoons spoons.
add groud black pepper. to taste
now here is the tricky part the bourbon sauce. add about 1/4 cup. depending on the thickness of your sauce you want to end up with the sauce covering all the chicken AND have a decent sized amount still left in the bottom for the chicken to actual cook in.
mix up throughly
preheat skilet to med high and cook mixing regularly for about 6-7 minutes after that turn heat down to med and let it reduce for another 3-4 minutes.
check chicken to make sure its cooked through, if it is throw rice on a large plate and serve chicken ontop.
serve with your favorite beer!
let me know if you endup using my personal recipe and what changes you made. once again eyeballing is key to this.
Modified by my merc 4 at 6:46 PM 7-11-2006