edible Jersey Magazine and thought that it would be perfect. A little bit of spice from the cajun seasoning and andouille sausage combined with scallions, green peppers, and some sweetness from peaches, and brown sugar. Chicken and red beans for protein - yum! The recipe is compliments of Joe Brown of The Melange Cafe - an excellent South Jersey (suburbs of Philly) restaurant. I want to buy Joe's cookbook after making this recipe! Perfect dish for a cold night and sure to satisfy a craving for some Louisiana cuisine! Perfect for the Super Bowl also since the Saints are in it!
Chicken, Red Beans and Rice
by Joe Brown of The Melange Cafe
4 skinless, boneless chicken breasts (about 6 ounces each), pounded
Pinch each of salt and pepper; flour
4 tablespoons vegetable oil
1/4 cup sliced andouille sausage
1/4 cup medium diced green pepper
1/2 cup diced scallions
1 cup canned dark red kidney beans
1 teaspoon chopped fresh garlic
1 tablespoon Cajun seasoning
1 tablespoon brown sugar
1 teaspoon dried thyme
1 1/2 cup chicken stock
4 cups cooked white rice
1 peach, sliced or 1/2 cup canned sliced cling peaches in syrup
Season each breast with a pinch each of salt and pepper. Lightly flour.
Heat oil in a large sauté pan over a medium-high heat. Add chicken and
sauté for about 2 minutes per side. Add sausage, green pepper, and scallions.
Sauté for 2 minutes. Add beans, garlic, cajun seasoning, brown
sugar, and thyme. Stir until well combined. Add stock, rice, and peaches.
Simmer until stock is fully absorbed, about 10 minutes. Serve chicken
over rice and garnish with sour cream. (Serves 4)