Cool Runnings Recipe
Cajun chicken with mushrooms, bell peppers and fire roasted tomato in a gouda chipotle queso. Served with rice, Caribbean black beans and roasted jalapeño & pineapple salsa
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Ingredients
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Cajun Chicken
Vegetable Mixture
Gouda Chipotle Queso
Rice
Caribbean Black Beans
Roasted Jalapeño & Pineapple Salsa
Method
Cajun Chicken Preparation
- 1
Season the Chicken
Rub the chicken breasts with Cajun seasoning evenly on all sides.
- 2
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.
Vegetable Mixture Preparation
- 3
- 4
Add Fire Roasted Tomatoes
Stir in the can of fire roasted tomatoes and let it simmer for another 3-4 minutes until heated through.
Gouda Chipotle Queso Preparation
- 5
Melt the Cheese
In a saucepan over medium heat, combine shredded Gouda cheese, cream cheese, chipotle in adobo sauce, and milk. Stir continuously until melted and smooth.
Rice Preparation
- 6
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add 2 cups of rice and reduce heat to low. Cover and cook for approximately 18-20 minutes, or until rice is fluffy and water is absorbed.
Caribbean Black Beans Preparation
- 7
Heat the Beans
In a saucepan, combine the canned black beans and coconut milk. Heat over medium heat until warmed through. Stir in chopped cilantro and lime juice before serving.
Roasted Jalapeño & Pineapple Salsa Preparation
- 8
Roast the Jalapeños
Place jalapeños on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 10 minutes until charred. Remove from oven, let cool, and chop.
- 9