This delicious dish from Kachin will take you on a journey from the chilly Grand Duchy to the steamy Louisiana bayou, straight from the streets of the French Quarter to your doorstep.

raw material

  • 4 chicken breasts (about 600 g), bone-in and skin-on
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 200 ml chicken stock
  • 200 ml heavy cream
  • 100 g grated Parmesan cheese
  • 1 teaspoon chili powder
  • Season with salt and pepper
  • Fresh parsley for garnish (optional)

instruct

  1. Season both sides of the chicken breasts with Cajun seasoning.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Add the seasoned chicken breasts to the pan and fry until golden brown and cooked through (approximately 4-5 minutes per side).
  4. Remove chicken from pan and set aside.
  5. In the same pan, add chopped onion and cook until softened and translucent (about 3 minutes).
  6. Add the minced garlic and continue cooking for 1 minute.
  7. Pour in the chicken stock, double cream and grated Parmesan cheese.
  8. Add chili powder, salt, and black pepper and stir until sauce is well combined and thickened.
  9. Return the cooked chicken breasts to the pan and let heat through in the sauce for a few minutes.
  10. Plate the Cajun chicken and spoon some of the cream sauce over each chicken breast.
  11. Garnish with fresh parsley, if desired.
  12. Serve hot with a side dish of your choice, such as rice or steamed vegetables.

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