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Creamed Cajun Chicken and Corn Rice Bowl

Creamed Cajun Chicken and Corn Rice Bowl

with Spinach, Rice and Peas

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.

Tags:
High Protein
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

(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

Nutritional information

Energy (kJ)2979 kJ
Energy (kcal)712 kcal
Fat21.2 g
of which saturates11.2 g
Carbohydrate89.9 g
of which sugars17.4 g
Dietary Fibre7.5 g
Protein43.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

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. 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. 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!

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