Description
This Cajun Chicken and Corn Bowl is more than just a meal—it’s a celebration of bold flavors and wholesome ingredients. Whether you’re using pearled barley, quinoa, farro, or rice as your base, the combination of spicy, sweet, and savory elements makes this dish a winner every time. It’s a quick, easy, and utterly satisfying meal that brings the comforting warmth of Cajun cuisine right to your kitchen.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 1/2 cup pearled barley or farro
- (optional) 2 – 3 cups chicken stock or chicken bone broth
- 2 ears of corn (or 1 can corn niblets)
- 2 green onions
- 1/4 cup sour cream
- 1 tablespoon hot sauce
- 2 teaspoons honey
- 1 tablespoon cajun spice blend
Instructions
- Fill a medium saucepan with salted water (or use chicken or vegetable stock).
- Once boiling add the barley or farro and cook uncovered for 20 minutes until tender. Drain thoroughly.
- While grain is cooking, cut kernels off of the corn cob (if using fresh corn).
- Chop green onions, separating the white and green portions.
- In a medium skilllet, heat a drizzle of olive oil. Add corn kernels and the white part of the green onions. Cook for 3 – 4 minutes until softened. Transfer mixture to a bowl.
- In a small measuring cup, mix honey, hot sauce and 2 tablespoons of water to make a glaze for the chicken.
- Season chicken with cajun seasoning. In the same skillet, add a drizzle of olive oil followed by seasoned chicken pieces. Cook, stirring occasionally, for 6 – 7 minutes until chicken is browned.
- Add the glaze mixture and cook for an additional 1 – 2 minutes.
- Combine the cooked grain, vegetable mixture and cooked chicken. Garnish with the remaining chopped green onions and a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Cajun