With last weekend's student film production taking place at the house, I figured the sous vide immersion circulator plus the rice cooker could help me with uncertain timing of dinner, ease of preparation, and a quiet process for cooking. I'd spiced and diced chicken breasts a while back, which were vacuum-sealed and stored in the freezer. Those went in mid-afternoon, and later I fired up the rice cooker, and once the first day of shooting ended that Saturday evening, I finished that chicken off in the skillet with more spice and the sauce I'd also already prepared. It came together beautifully so that into our bowls I could put the much-loved not so cajun chicken, showing up here relatively quickly after only a two-week hiatus.
"Not So Cajun Chicken," a dish I regularly enjoyed at Crowley's Old Time Favorites restaurant and bar on Medlin Drive in Raleigh, NC. (Another version of the recipe can be found here.) A heap of thanks is due to Jimmy Randolph for tracking down the recipe for me.
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