Louisiana Cajun Chicken & Rice

Louisiana Cajun Chicken & Rice

Makes 4 portions.

Ingredients

• 600g chicken tenders, left whole
• 300g long-grain rice
• 2–3 tbsp Louisiana Cajun seasoning
• 1 onion, diced
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 × 400g tin chopped tomatoes
• 500ml chicken stock
• 150g sweetcorn
• 1 tbsp tomato purée
• 1 tbsp olive oil
• Salt & black pepper
• Louisiana hot sauce, to taste
• Optional: spring onion, coriander, lime

Method

Cook the rice in stock
. 
Add the 300g rice and 500ml chicken stock to a saucepan. Bring to a boil, then reduce to low, cover and cook for 12–15 minutes, or according to the packet instructions.
Remove from the heat once tender and the stock has been absorbed. Leave covered for 5 minutes, then fluff with a fork.


Season the chicken

Pat the chicken tenders dry and season generously with 2–3 tbsp Cajun Louisiana seasoning, salt and black pepper.


Brown the chicken tenders

Heat the olive oil in a large deep frying pan over medium-high heat. Add the whole chicken tenders and cook for 2–3 minutes on each side, until nicely browned. Remove and set aside.


Cook the vegetables

Add the onion and peppers to the same pan. Cook for 4–5 minutes until softened.


Make the Louisiana Cajun tomato sauce

Add the garlic and tomato purée and cook for 1 minute.
Add the chopped tomatoes and sweetcorn. Stir well and simmer for 5 minutes.


Finish cooking the chicken

Return the whole chicken tenders to the pan, nestling them into the tomato and pepper mixture. Cover and simmer gently for 5–7 minutes, or until the chicken is completely cooked through.


Add the rice

Stir the cooked stock-infused rice into the tomato mixture around the chicken, keeping the chicken tenders whole and on top.


Finish

Add Louisiana hot sauce to taste and finish with spring onions, coriander and a squeeze of lime.