Cajun Blackened Chicken and Rice Bowls
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Cajun Blackened Chicken and Rice Bowls

Cajun Blackened Chicken and Rice Bowls

with Spicy Crema

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking blackened chicken and savory veggies piled atop scallion-flecked rice, all finished with a drizzle of spicy crema (and extra hot sauce, if you’re really looking to have a wild night). Now if we could only perfect our Hurricane cocktail...


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

2 unit


½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

12 ounce

Chicken Breasts

1 tablespoon

Blackening Spice

1 unit

Long Green Pepper

3 unit


1 unit


1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber4 g
Protein40 g
Cholesterol155 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel
Small pot
Small Bowl


Cook Rice

Preheat oven to 425 degrees. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat; keep covered until ready to serve.

Cook Chicken

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2-4 minutes per side. Turn off heat; transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.


Wash and dry all produce. Core, deseed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook Veggies

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4-5 minutes. Add tomato, remaining Blackening Spice, salt, and pepper. Cook until softened and tender, 3-5 minutes more. TIP: If veggies begin to stick, stir in a splash of water.

Make Crema and Finish Rice

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Fluff rice with a fork, then stir into pan with veggies. Season with salt and pepper (to taste).

Finish and Serve

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.