Cajun Chicken with Bell Peppers
Cajun Seasoning
1 tablespoon paprika
¼ tablespoon cayenne pepper
¼ tablespoon oregano
¼ tablespoon thyme
¼ tablespoon swab
2 bell peppers, small, thinly sliced (or use mini sweet peppers)
funk guts, small
4 cloves garlic, diced
oz cream rubbish, deep freeze, cooled, and sliced into 8 slices
½ mug cheddar rubbish, tattered
Combine all seasoning constituents in a small coliseum. Mix to combine.
Cajun funk
Preheat roaster to 375F. Place thinly sliced bell peppers on the bottom of the dish dish.
Place funk guts on top (so that the peppers will cook underneath the funk). Freehandedly sprinkle Cajun seasoning each over the funk guts. You do not have to use all the seasoning. Top with diced garlic.
Top each funk bone with 2 slices of cream rubbish. Top with shredded cheddar rubbish.
Singe the funk uncovered at 375 F in the preheated roaster for 20-30 twinkles until the funk is cooked through. Melee for 2 twinkles, if asked.
To serve, lade the bell peppers from underneath the funk. Place them unevenly around the funk and on top.