Cajun Chicken and Rice
Delicious dairy-free cajun chicken and rice recipe. This no-fuss recipe makes a perfect weekday meal for all the family.
Equipment
- Chopping board
- Sharp knife
- Large frying pan and lid or foil to cover
- Measuring spoons
- Cooking utensils
Ingredients
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- ½ teaspoon Garlic Granules
- ½ teaspoon Chilli Powder Hot or mild as preferred. I use hot chilli powder.
- ½ teaspoon Onion Granules (not salt)
- 1 large Onion
- 1 large Red Pepper
- 100-200 g Smoked Lardons ( or smoked bacon rashers)
- 500 g chicken breast fillets
- 400 g can of chopped tomatoes
- 300 g long grain rice
- 600 ml boiling water
- Sunflower oil or other oil for frying
Instructions
- Measure all the spices out into a small dish and set aside.
- Dice the onion and add to a large heated frying pan with a tablespoon of oil.
- Gently fry in a tablespoon of oil for around 5 minutes until the onions are soft and translucent.
- In the meantime, cut the chicken into approximately 2cm cubes and dice the red pepper.
- Turn up the heat a little and add the lardons (or diced bacon rashers) to the pan and continue frying for another five minutes until the chicken starts to colour evenly.
- Reduce the heat again and add the spices and fry for a few minutes to release the flavours.
- Add the peppers and rice and give it a mix to coat the rice before adding the tomatoes and the hot water.
- Allow it to bubble up to a boil and then cover and turn down to a simmer.
- Stir from time to time.
- After 20 minutes take a tiny amount out of the pan and allow to cool for a moment before pinching it to see how soft it is. If it is still hard and the dish looks dry then add a little more hot water but don't make it too wet.
- Cook for another 10 minutes, or until the chicken and rice are cooked through and the liquid has evaporated stirring from time to time to ensure it does not stick on the bottom too much.
- You want the dish to be quite dry but do be careful. Some crispy bits on the bottom side of the mixture are OK as it does add to the flavour but stir from time to time to ensure it does not catch and burn.
- Once cooked, cover and allow to stand for about 10 minutes before serving.
Notes
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.
For more information on food labelling and allergies including links to information resources, CLICK HERE.