Creamed Cajun Chicken and Corn Rice Bowl
with Spinach, Rice and Peas
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.
Total10 minutes
Active 15 minutes
DifficultyEasy
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
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, pop back in the pan, stir through the peas and cover.
2
- In the meantime, 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the tomato puree and Cajun style spice and fry for 1 min more.
3
- Stir through the creme fraiche, chicken stock paste and water for the sauce (see pantry).
- Simmer for 2-3 mins.
- Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
- Remove from the heat and stir through the honey and butter (see pantry for both amounts) until melted.
4
- Share the rice and peas between bowls.
- Top with your chicken.
Enjoy!
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