Spicy Cajun Chicken Breast Stovetop Risotto
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Spicy Cajun Chicken Breast Stovetop Risotto

Spicy Cajun Chicken Breast Stovetop Risotto

with Lemon Crumb and Peas

Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Spicy Cajun Chicken Breast Stovetop Risotto uses Cajun spice mix for a punchy flavour.

Tags:
Spicy
Allergens:
Cereals containing gluten
•Milk
•Egg

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

½ unit(s)

Lemon

20 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

120 grams

Peas

Not included in your delivery

800 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Olive Oil for the Crumb

20 grams

Butter

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Nutritional information

Energy (kJ)3247 kJ
Energy (kcal)776 kcal
Fat22.1 g
of which saturates10.6 g
Carbohydrate91.6 g
of which sugars5.2 g
Dietary Fiber5.8 g
Protein51 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Boil a full kettle.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).

Pour the boiled water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the chicken stock paste- this is your chicken stock.

2

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. It's cooked when no longer pink in the middle.

3

Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken and cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

4

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

5

Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a medium frying pan on medium-high heat.

Season with salt and pepper and fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.

Once toasted, stir in the lemon zest and transfer to a bowl.

6

Once the risotto is cooked, remove from the heat and stir in the hard Italian style cheese, peas and butter (see pantry for amount). Stir until well combined, then squeeze in some lemon juice. 

Taste the risotto and add more salt, pepper and lemon juice if needed.

Spoon your risotto into bowls and top with the lemon crumb. Serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!

7

Step 2 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.