Meal Kit

Cajun Gravy Chicken Rice Bowl

with green peppers and grape tomatoes

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 4 oz. Grape Tomatoes
  • ½ fl. oz. Cholula Hot Sauce
  • 2 tsp. Cajun Seasoning
  • 1 Yellow Onion
  • ¾ cup Jasmine Rice
  • Info
    4 oz. Light Cream
  • 1 Green Bell Pepper
  • 14 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    Chop onion large dice Chop green pepper large dice Cut grape tomatoes in half

  2. 2

    Cook Rice

    "Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with cajun seasoning. Set aside. While rice cooks, prepare ingredients.

  3. 3

    Cook Chicken

    Place a large pan over medium-high heat and add 1 tsp. olive oil. Sprinkle ¼ tsp salt and a pinch on pepper on the chicken. Add chicken thighs to hot pan and cook until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove to a plate and set aside. No need to wipe clean.

  4. 4

    Cook Vegetables and Finish Dish

    In the same pan over medium high heat, add 1 tsp olive oil. Add peppers and onions and cooked until browned and slightly softened, 3-4 minutes. Add demi and stir. Add cream and hot sauce, bring to a simmer. Remove from heat and stir in tomatoes and reserved chicken. Serve with rice.

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