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Cajun Chicken and Rice

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Serves 4

A taste of Louisiana home cooking.


2 skinless, boneless chicken breasts, halved
2 tablespoons vegetable oil
1 tablespoon flour
2 yellow onions, chopped
2 green bell pepper, chopped
4 oz ham, cut into thin strips
1 clove garlic, minced
1 can whole peeled tomatoes, 15 oz.
1 can chicken broth, 15 oz.
1/4 teaspoon hot pepper sauce
1 cup long-grain white rice
Ground black pepper, to taste
Salt, to taste


  1. Preheat oven to 325° F.
  2. Season chicken with black pepper.
  3. In an ovenproof skillet, heat oil over medium heat. Add chicken and saute until golden, about 5 minutes. Place chicken on a plate.
  4. Reduce heat to low. Sprinkle flour into skillet. Cook, stirring, until golden, about 1 minute.
  5. Add onions, bell pepper, ham, and garlic. Cook, stirring, over medium heat until softened, about 10 minutes. Stir in tomatoes with liquid, broth, and hot pepper sauce. Add rice and chicken. Cover mixture and bring to a boil.
  6. Bake for 30 minutes. Place chicken mixture on serving plates and enjoy!
Course: Dinner
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