Cajun chicken and rice

Name: Cajun chicken and rice
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g chicken breast, cut into strips; 1.5 tbsp Cajun seasoning; 2 tbsp oil; 1 large onion, finely chopped; 1 pepper (green or red), finely chopped; 2 celery sticks, finely chopped; 3 garlic cloves; 200 g long-grain rice; 1 tbsp tomato purée; 400 ml chicken stock; salt, pepper; spring onions to serve

Time: 45 min4 servingsapprox. 550 kcal / serving (estimated)approx. 38 g protein / serving

Cajun chicken and rice is a one-pot meal inspired by Louisiana: generously seasoned chicken, the "holy trinity" of vegetables and rice cooked together in stock, absorbing every flavour. Medium-hot, filling and quick.

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Method

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Toss the chicken with the Cajun seasoning and a little salt and leave for 10 minutes.
In a deep frying pan or pot brown the chicken in 1 tbsp oil over high heat for 4-5 minutes, then remove.
In the remaining oil soften the onion, pepper and celery for 5 minutes over medium heat, then add the garlic and tomato purée.
Stir in the rice and toast for 1-2 minutes, pour in the stock, season with salt and bring to the boil.
Cover and cook over low heat for 15 minutes without stirring, then return the chicken and cook for another 5 minutes.
Rest, covered, for 5 minutes, fluff with a fork and serve with spring onions.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Homemade Cajun mix: paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt.
Brown the chicken first for a caramelised flavour.
Don't stir the rice while it cooks, or it turns sticky.
It is also excellent with prawns or sausage.

Frequently asked questions

How hot is it?

It depends on the cayenne content of the mix; start with less and taste.

Can it be made ahead?

Yes, it keeps in the fridge for 3 days; reheat with a little stock.

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