Cajun Chicken & Rice

• 700 gchicken thigh fillets, cut into large chunks
• ½ tspcayenne pepper
• salt and black pepper
• 1 tspsmoked paprika
• 2 tbspvegetable oil
• 2 tbspCajun seasoning
• 4garlic cloves, minced
• 500 mlchicken stock
• 300 glong-grain rice, rinsed
• 1green pepper, deseeded and diced
• 2celery sticks, diced
• 1 x 400gtin chopped tomatoes
• 1large onion, diced
• 4spring onions, sliced
• 4 tbsphot sauce (optional)
• 150 mlsoured cream (optional)
• 200 gcoleslaw made with cabbage, carrot and a lightly dressed mayonnaise (optional)
• 50 gpickled jalapeños (optional)

Method

1. 1Toss the chicken with 1 tablespoon of the Cajun seasoning, a generous pinch of salt and a good grind of black pepper; season properly now, because the spice crust is your first layer of flavour. Pat the pieces dry on the surface.
2. 2Heat the oil in a wide, lidded casserole over a high heat until it shimmers. Brown the chicken in two batches for about 4 minutes, turning once, until deeply coloured outside but not yet cooked through. Don't crowd the pan; all at once and the chicken steams in its own juices instead of building those dark stuck bits on the base. Lift out and set aside.
3. 3Reduce the heat to medium. Tip in the onion, green pepper and celery; the Cajun holy trinity; and cook for about 8 minutes, stirring now and then, until softened, glossy and starting to catch at the edges. They'll lift the fond from the chicken as they go.
4. 4Add the garlic, the remaining Cajun seasoning, the smoked paprika and the cayenne. Toast the spices in the oil for 30–60 seconds, stirring, until fragrant. Watch the garlic; just until fragrant and pale gold, no more.
5. 5Stir in the chopped tomatoes with the chicken stock. Let it bubble for 2–3 minutes until thickened and jammy at the edges, then bring up to a brisk boil.
6. 6Add the rinsed rice and stir once to settle it into the liquid; don't stir again after this, or you'll work starch out of the grains and end up with risotto. Nestle the chicken and any resting juices back on top.
7. 7Reduce to the lowest heat, cover tightly, and cook for 18 minutes. Pull off the heat and leave covered, undisturbed, for a further 5 minutes; the residual steam finishes the rice. Fluff with a fork, lifting the chicken through the grains.
8. 8Fluff the rice and check that the chicken is cooked through. Scatter with the spring onions. Add any of the optional hot sauce, soured cream, coleslaw and pickled jalapeños if using.

Per serving

kcal

621

protein

43.4g

fibre

4.6g

carbs

74.5g

fat

15.4g