Supper solutions continued to be sourced from the freezer when a work trip had to be postponed. On Sunday, that included a prepped and sealed bag of chicken breast morsels, well-spiced, that was cooked nearly to temperature in the sous vide. Into a skillet it went, with sauce and more spice, so that it could then thoroughly crown a bed of fresh-steamed rice. This long-time recipe rock of the Roediger House has marked many a special occasion and fed plenty of special visitors. That night it sure hit right.
"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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