Pasture-raised Chicken Thighs, Collards Broth (chicken stock, bacon, bell pepper, onion, garlic), Dirty Rice Sofrito (bacon, celery, green bell pepper, yellow onion, Andouille spice, black pepper, salt), Creole Spice (mustard powder, sweet smoked paprika, cayenne, coriander, granulated onion, granulated garlic, lemon pepper, celery seed, salt), Collard Greens, Parsley, White Rice, Cornbread (AP flour, apple, cornmeal, milk, butter)

Blackened Cajun Chicken
with Braised Collard Greens, Dirty Rice & Apple Cornbread

Cajun cuisine originates from the Acadian settlers who were expelled from Canada and migrated to Louisiana in the 18th century. Over time, their rustic cooking merged with Native American, African, and Spanish influences, resulting in a bold and resourceful culinary tradition. Deeply tied to Louisiana’s land and culture, Cajun cuisine is hearty, spicy, and soul-warming, known for its rich flavors and simplicity.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 20 minutes
Allergens: Dairy


IN THE BOX


Blackened Cajun Chicken
Braised Collard Greens
Dirty Rice
Apple Butter
Apple Cornbread


NEED AT HOME
Oil
Salt & Pepper

1. PREPARE BLACKENED CHICKEN & COLLARD GREENS
Remove the blackened chicken from the package and season both sides with salt and pepper.
Preheat a medium skillet over medium heat until lightly smoking. Add a drizzle of oil.
Place the chicken in the pan and sear for 3–4 minutes per side, or until deeply browned and the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside to rest.
In the same pan, add the braised collard greens and stir to coat with any remaining spices and fat.
Heat until warmed through, then return the chicken to the pan on top of the greens. Remove from heat and keep warm.

2. WARM RICE
Place the rice in a saucepan and add 1 tablespoon of water.
Cover with a lid or foil and heat over low to medium heat, stirring occasionally to prevent burning.
Once warmed through, turn off the heat and keep covered until serving.

3. WARM CORNBREAD AND SERVE
Preheat the oven to 350°F.
Remove the cornbread from the container and place it on a lined baking sheet.
Spoon the apple butter on top of the cornbread and spread it evenly.
Place in the oven and bake for 10 minutes or until the cornbread is hot. Remove and set aside.
Divide the collard greens evenly between the serving plates, top them with the blackened chicken, and serve the rice and cornbread on the side.

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