Double Peri Peri Chicken and Cajun Dirty Rice
with Aioli, Sweet Chilli, Spring Onion and Peas
- Egg
- Mustard
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Dirty rice is a Cajun or Creole dish that refers to when white rice turns "dirty" in colour whilst being cooked with meat, vegetables and spices. It's a flavoursome way to pack a punch into a wholesome dish such as this one.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Medium Tomato
4 unit(s)
Chicken Escalopes
1 unit(s)
Spring Onion
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
50 grams
Shawarma Style Paste
10 grams
Chicken Stock Paste
120 grams
Peas
32 grams
Sweet Chilli Sauce
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Onions
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and thinly slice the onion. Cut the tomato into 1cm chunks.
b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) Add the tomato to the onion halfway through cooking and cook until softened, 5-6 mins.
d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the chicken escalopes in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything cooks, trim and thinly slice the spring onion.
b) Add half the peri peri seasoning to the chicken for the last min of frying.
a) Once the onion is cooked, stir in the shawarma style paste, chicken stock paste and the remaining peri peri seasoning.
b) Stir the peas, cooked rice and butter (see pantry for amount) into the sauce and toss to coat everything well. Fry until piping hot, 1 min.
a) Slice the chicken widthways into 1cm slices.
b) Share the spiced dirty rice between your serving bowls.
c) Top with the peri peri chicken escalopes. Drizzle the sweet chilli sauce over the chicken.
d) Drizzle over the aioli and scatter the spring onion over to finish.
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