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Cajun chicken rice with pineapple
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1 tbsp sunflower oil
270g pack British chicken Cajun marinated breast fillets, cut into strips
2 peppers (red or yellow), deseeded and sliced
2 bunches salad onions, thinly shredded
500ml Cooks’ Ingredients Chicken Stock
250g wholegrain rice, rinsed until the water runs clear
225g prepared pineapple, cut into small pieces
½ x 25g pack parsley or coriander
1. Heat the oil in a wide nonstick frying pan, then cook the chicken for 5 minutes over a high heat until cooked through, the juices run clear and no pink meat remains. Transfer to a plate. Without adding more oil, add the peppers to the hot pan and fry for 3 minutes or until starting to blister.
2. Stir in ½ the shredded salad onions, sizzle briefly, then stir in the stock, rice and 100ml water. Cover and simmer for 20 minutes until the rice has absorbed the liquid and is just tender. Stir now and again as it cooks. Toss the pineapple with the rest of the salad onions and set aside.
3. Return the chicken to the rice, cover the pan and leave it off the heat for 5 minutes. Fold in the herbs, then serve scattered with the pineapple and salad onion mixture.
Typical values per serving:
2 of your 5 a day; high in protein; source of fibre; low in saturated fat
This recipe was first published in June 2020.
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