Cajun BBQ Chicken Rice Bowl
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Cajun BBQ Chicken Rice Bowl

with Spinach, Soured Cream and Crispy Onions

Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.

Tags:
Super Quick
High Protein
Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Diced Chicken Thigh

150 grams

Basmati Rice

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat32.4 g
of which saturates15 g
Carbohydrate84.2 g
of which sugars11.4 g
Protein38.7 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Sieve
Medium Saucepan
Kettle

Instructions

1
  • Boil a half-full kettle. 
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. 
  • Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
2
  • Stir the Cajun spice mix (add less if you'd prefer things milder), tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken. 
  • Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
3
  • Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.
4
  • Share the rice out between your bowls. 
  • Spoon the chicken over the rice.
  • Drizzle over the soured cream and sprinkle over the crispy onions. 

Enjoy!