Easy Peasy Cajun BBQ Double Chicken Rice Bowl
with Spinach, Peas and Cheese
Super speedy, this Easy Peasy Cajun BBQ Double Chicken Rice Bowl takes only 15 minutes to make. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Tags:
High Protein
•Very Hot
Allergens:
Sulphites
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Garlic Clove
480 grams
Diced British Chicken Breast
150 grams
Basmati Rice
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
120 grams
Peas
100 grams
Baby Spinach
48 grams
BBQ Sauce
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)3629 kJ
Energy (kcal)867 kcal
Fat21.2 g
of which saturates11.1 g
Carbohydrate94.3 g
of which sugars19.2 g
Dietary Fibre6.2 g
Protein75.6 g
Salt3.6 g
Potassium341 mg
Calcium59.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Pan
•Sieve
•Medium Saucepan
•Kettle
Instructions
1
- Boil a half-full kettle.
- Peel and grate the garlic (or use a garlic press).
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 5–6 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.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 10–12 mins. Once cooked, drain, pop back in the pan and cover.
2
- Stir the Cajun spice mix (add less if you'd prefer things milder) and garlic into the chicken. Fry for 1 min.
- Add the passata, red wine stock paste, and water (see pantry for both) into the chicken.
- Bring to the boil. Simmer for 4–5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
3
- Meanwhile, grate the Cheddar cheese.
- Next, add the peas, then the spinach in handfuls making sure it's piping hot, 1–2 mins.
- Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.
4
- Share the rice between your bowls.
- Spoon the chicken alongside the rice.
- Sprinkle over the cheese to finish.
