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Cajun-spiced chicken rice
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500g skinless boneless British chicken thighs, cut into bite-sized pieces
2 tbsp cajun seasoning
½ tsp celery salt
4 rashers smoked streaky bacon, chopped
1 ½ tbsp olive oil
1 large onion, chopped
1 red pepper, in 2cm chunks
3 celery stalks, in 2cm slices
½ tsp chilli flakes
400g can chopped tomatoes
275g brown basmati rice
500ml fresh chicken stock
1. Toss the chicken with the cajun seasoning and ¼ tsp celery salt. Fry the bacon in a pan over a high heat until crisp – about 5 minutes; drain on kitchen paper. Discard the fat from the pan, add 1 tbsp oil and brown the chicken. Lift out of the pan; set aside.
2. Add the onion, pepper, celery and chilli flakes to the pan with the remaining ½ tbsp oil and ¼ tsp celery salt; sauté until soft – about 5 minutes. Add the tomatoes and rice; cook for 1 minute. Pour in the stock and 100ml water, return the chicken and bacon to the pan and cover. Turn the heat to low and cook for 25-30 minutes. Serve scattered with parsley, if liked.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.