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Cajun Spiced Chicken Rice
Cajun Spiced Chicken Rice

Cajun Spiced Chicken Rice

with Roasted Sweet Potato, Peas and Soured Cream

Combining sweet potato, peas and layers of flavour from tomato, onion and garlic, this veg-packed Cajun Spiced Chicken Rice is a wholesome and hearty meal. Punchy and smoky with a spicy kick, Cajun spice mix ties this all together.

Tags:
Spicy
Allergens:
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

3 unit(s)

Garlic Clove**

1 unit(s)

Sweet Potato

150 grams

Basmati Rice

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

15 grams

Vegetable Stock Paste

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains: Milk)

75 grams

Soured Cream

(Contains: Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

30 grams

Butter

½ tsp

Sugar

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Nutritional information

Energy (kJ)3856 kJ
Energy (kcal)922 kcal
Fat29 g
of which saturates16.6 g
Carbohydrate112.7 g
of which sugars27.9 g
Dietary Fibre10.8 g
Protein51.4 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Baking Tray
Lid
Pan

Instructions

Get Prepped
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add half the butter (see pantry for amount) and allow to melt.

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.

Roast the Sweet Potato
2

Meanwhile, chop the sweet potato into 2cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Meanwhile, once the onion has softened, add the sugar (see pantry for amount) and half the garlic. Stir together and cook for 1 min more.

Bring on the Rice
3

Stir the rice into the onion and garlic until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Make your Cajun Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder) and remaining garlic. Cook until fragrant, 1-2 mins.

Lower the heat to medium, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Finishing Touches
5

Once the sauce has thickened, stir the peas, cooked rice, honey and remaining butter (see pantry for both amounts) into the frying pan.

Once roasted, stir the sweet potato through the rice. Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

Serve Up
6

When everything's ready, share the Cajun spiced rice between your bowls.

Crumble over the Greek style salad cheese and top with a drizzle of soured cream.

Enjoy!

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