Creamed Cajun Chicken and Corn Rice Bowl
with Spinach, Rice and Peas4.0(647)
Calories
:
712 kcalProtein
:
43.6g proteinTotal
:
10 minutesDifficulty
:
Easy High Protein
Allergens:
- Milk
Ready in less than 15 minutes, this Creamed Cajun Chicken and Corn Rice Bowl hits the spot. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Basmati Rice
120 grams
Peas
240 grams
Diced British Chicken Breast
160 grams
Sweetcorn
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water
1 tbsp
Honey
10 grams
Butter
Utensils
•Large Saucepan
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Stir through the peas and cover.
2
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and sweetcorn, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the tomato puree and Cajun spice mix. Fry for 1 min more.
3
- Stir through the creme fraiche, chicken stock paste and water for the sauce (see pantry).
- Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Remove from the heat. Stir through the honey and butter (see pantry for both) until melted.
4
- Share the rice and peas between bowls.
- Top with the chicken.
Enjoy!
