Are you a fan of spicy food? My fiancé certainly is, but I tend to prefer milder flavors. However, I still enjoy the taste of spicy dishes. Recently, I came across Daring, a plant-based brand offering a variety of chicken alternatives. Intrigued by their Cajun chicken flavor, I decided to give it a try for dinner one evening. The result? A flavorful Cajun chicken and rice dish that satisfied both our cravings. Now, I'm excited to share this recipe with you. It comes seasoned with Cajun spices and plant-based ingredients, but I decided to turn the heat up a bit more. So if anyone of you are looking to add a little kick to their weeknight dinners, let's dig in and discover how you can enjoy the taste of spicy chicken without the meat!

Ingredients:

• Mixed vegetables (white onion, zucchini, squash, mushrooms, green and yellow bell peppers)

• Daring brand plant-based Cajun chicken

• Paneer cheese

• Jasmine white rice

• Pink Himalayan salt

• Veggie pepper

• Crushed red pepper

• Umami mushroom seasoning

• Onion powder

• Garlic salt

• Fenugreek seed

• Gochujang paste

• White pepper

• Sriracha

• Apple cider vinegar

• Mirin cooking seasoning

• Sour cream (for serving)

Instructions:

1. Prepare the Rice:

   Start by cooking jasmine white rice according, adding a pinch of pink Himalayan salt to the boiling water for flavor. We’re going to follow the classic formula. 1 cup rice 2 cups water.

2. Sauté the Vegetables:

   In a large skillet, heat some olive oil over medium heat. Add the mixed vegetables (white onion, zucchini, squash, mushrooms, green and yellow bell peppers) and sauté until they start to soften.

3. Seasoning Blend:

   Sprinkle the vegetables with veggie pepper, crushed red pepper, umami mushroom seasoning, onion powder, garlic salt, and fenugreek seed. Add a dollop of gochujang paste for a spicy kick.

4. Prepare the Cajun Chicken:

   In a separate skillet start cooking the Daring brand plant-based Cajun chicken with white pepper, sriracha, apple cider vinegar, and mirin cooking seasoning. Before they cook through all the way add the “chicken” to the skillet with the vegetables. Cut your paneer cheese into small squares and add them to the pot. I like to cook the “chicken” until I get some good golden brown color to them or even a bit charred on one side.

5. Serve:

   Serve the Cajun chicken and vegetables over a bed of jasmine white rice. Top with and a dollop of sour cream on the side for a creamy finish (or if you need a little help turning down the heat.)

   Bon appétit!
   
   

Today’s Side Dish: Origins of Cajun Chicken

The roots of Cajun cuisine can be traced back to the French-speaking Acadian immigrants who settled in the Canadian Maritime provinces in the 17th century. Forced to leave their homeland during the Great Expulsion, many Acadians eventually found their way to Louisiana, where their culinary traditions merged with local ingredients and cooking techniques. Cajun cuisine is known for its bold flavors, with spices like paprika, cayenne pepper, garlic, and onion forming the backbone of many dishes. Cajun chicken, in particular, is celebrated for its fiery flavor profile, often achieved through a combination of spices and seasonings like cayenne pepper, black pepper, garlic powder, and paprika. By understanding the flavors that go into Cajun chicken, we're able to recreate it in a conscientious way in vegetarian cuisine, helping to preserve animal life while still enjoying the rich and vibrant tastes of this beloved culinary tradition.